Mince pies with orange and almond pastry

Mince pies with orange and almond pastry

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.

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. Made them ahead? Just warm them up in a slow oven, and they’ll be good to go.

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

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
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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.

Nutrition

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

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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