Mince pies with orange and almond pastry
- December 2016
- Makes 12
- Hands-on time 25 min, oven time 15-20 min, plus chilling
Our take on classic mince pies uses a crumbly orange and almond pastry to make this traditional Christmas treat even more special. Made them ahead? Just warm them up in a slow oven, and they’ll be good to go.
- 14.1g (6.1g saturated)
- 25.7g (12.8 sugars)
- 200g plain flour, plus extra to dust
- 35g caster sugar
- 80g ground almonds
- 125g cold unsalted butter, cut into cubes, plus extra for greasing
- 2 large free-range eggs, finely beaten
- Finely grated zest 1 orange
- About 150g homemade or good quality shop-bought mincemeat
- Demerara sugar for sprinkling
You’ll also need…
- 12-hole fairy cake tin, lightly oiled with sunflower oil
- 9cm and 8cm fluted round pastry cutters
- Put the flour, caster sugar and ground almonds in a large mixing bowl with a small pinch of salt. Add the butter and rub into the flour mixture to give a course breadcrumb texture. Stir in half the beaten eggs and the the orange zest with a wooden spoon or dough scraper until it just comes together. Bring the pastry together in the bowl and shape into a fat disc. Wrap in cling film and chill for 1 hour. Alternatively, put the flour, sugar and almonds in a food processor and mix to combine. Add the butter and pulse until just combined. Add 1 egg and the orange zest, then pulse again until just combined. Chill for 1 hour.
- Heat the oven to 200ºC/180ºC fan/gas 6. Roll out the dough on a lightly dusted surface to a 3mm thickness. Cut out 12 x 9 circles and use them to line the holes of the prepared tin. Spoon 2 teaspoonfuls of mincemeat into each pastry case, then lightly brush the rims with a little of the remaining beaten egg.
- Cut out 12 x 8 cm circles from the remaining pastry and place them on top of the mince pies, lightly pressing the edges down to seal. Cut 3 small slights in the top of each pie with the tip of a sharp knife, then brush the tops with beaten egg. Chill for 10 minutes in the freezer. Scatter with demerara sugar, then bake for 15-20 minutes until the pastry is lightly golden. Cool in the tin for 5 minutes, put on a wire rack for 10-15 minutes, then serve.
Warm in a low oven and serve with cream or brandy butter, for a special treat.
Make the mince pies up to 24 hours in advance, then keep in an airtight container.
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