Mince pies with orange and almond pastry

Mince pies with orange and almond pastry
  • Serves icon Makes 12
  • Time icon 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.

Nutrition: per serving

Calories
252kcals
Fat
14.1g (6.1g saturated)
Protein
5g
Carbohydrates
25.7g (12.8 sugars)
Fibre
0.9g
Salt
0.1g
Calories
252kcals
Fat
14.1g (6.1g saturated)
Protein
5g
Carbohydrates
25.7g (12.8 sugars)
Fibre
0.9g
Salt
0.1g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. Warm in a low oven and serve with cream or brandy butter, for a special treat.

  2. Make the mince pies up to 24 hours in advance, then keep in an airtight container.

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