Step up the quality of your mince pies with this melt-in-the-mouth recipe
- 225g plain flour
- 50g ground almond
- 140g butter, cut into small pieces
- grated zest of 1 orange
- 50g golden caster sugar
- 1 egg yolk
- 200g Jewelled mincemeat (see link below)
- 1 egg white, lightly whisked
- golden caster and icing sugar, for dusting
MethodAdd the egg yolk and a teaspoon of cold water and pulse to form a dough. Wrap in cling film and chill for 30 minutes.
- 225g mincemeat
- 225g plain flour
- 100g butter, chilled and cubed roughly
- 3 tbsp light muscovado sugar
- satsuma, grated zest and juice of
- 2 tbsp flaked almond
- 1 tbsp stem ginger syrup
- icing sugar for dusting
- To make the pastry tip the flour into a large bowl and rub in the chilled butter using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the sugar and the satsuma zest.
- Spoon out 4 tbsp of the pastry mixture and set aside. Add approximately 4 tbsp of the juice from the satsumas to the main pastry mix to make a fairly soft dough, kneading gently until smooth. Wrap in cling film and chill for 30 mins.
- Lightly flour a surface and roll out the pastry to a £1 coin thickness. Using a 9cm fluted cutter, stamp out 12 circles of pastry. Gently press these into individual tartlet tins, the pastry should just protrude above the tins to allow for shrinkage when cooked. Spoon the mincemeat into the pastry cases being careful not to overfill.
- Sprinkle the pastry crumble mix over the mincemeat to cover lightly, top with the flaked almonds and drizzle over the stem ginger syrup. At this stage you can cover them with cling film and freeze the whole tray ready for baking.
- When you're ready to bake the mince pies, heat the over to 200C/fan 180C/gas 6. Remove the cling film from the tray and bake the mince pies straight from the freezer for 25 mins until golden and cooked through. Cool on a wire rack and serve dusted with icing sugar. Bake unfrozen pies for 18-20 mins.
- 500g block shortcrust pastry
- plain flour, for dusting
- 250g mincemeat
- 1 egg, beaten
- granulated sugar, for sprinkling
- Heat oven to 220C/200C fan/gas 7. Roll the pastry out on a lightly floured surface a little thinner than a £1 coin. Stamp out 12 circles about 8cm wide, keeping all the trimmings. Use the circles to line a 12-hole, non-stick bun tin. Put a small spoonful of mincemeat in each one, but be careful not to put too much, as the suet will melt and bubble out if it has no room to spare. Re-roll the pastry trimmings and cut out another 12 circles a little smaller than the last. Brush the edges of the pastry with beaten egg, then add pastry lids, pinching the two edges together. Make a small cross with a knife in the centre of each pie. The pies can now be frozen in the trays for up to 3 months and either defrosted and cooked as stated or cooked from frozen.
- Brush the lids with a little more egg, sprinkle with sugar and bake for 15-20 mins until golden brown. Leave to cool slightly and serve warm.
- 1 large jar mincemeat (about 600g)
- 2 satsumas, segmented
- 1 apple, finely chopped
- zest 1 lemon
- little icing sugar, for dusting
- 375g plain flour
- 260g unsalted butter, softened
- 125g caster sugar, plus extra for sprinkling
- 1 large egg, plus 1 beaten egg for glazing
- Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins.
- Scoop the mincemeat into a bowl and add the satsumas, apple and zest.
- Heat oven to 220C/200C fan/gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 11⁄2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.
- Bake mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.