Mini mince pies - recipe
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Prepare
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Serves
24 -
Cook
-
Skill
Easy
Ingredients
- 350 g Plain white flour
- 40 g Unrefined golden icing sugar
- 75 g Butter (unsalted)
- 1 Egg yolk(s) (free range) medium
- 4 tbsp Water
- 411 g Mincemeat
- 1 Orange zest grated
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1
For the pastry, put the flour and icing sugar in a food processor and pulse for 30 seconds. Add the butter and whizz until the mixture forms fine crumbs.
For this step you'll need:
- 350g Plain white flour
- 40g Unrefined golden icing sugar
- 75g Butter (unsalted)
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2
Add the egg yolk and 2 tbsp water and process together until just combined (add more cold water if needed).
For this step you'll need:
- 1 Egg yolk(s) (free range) medium
- 4 tbsp Water
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3
Knead lightly until smooth, wrap and chill for 30 minutes.
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4
Line 24 mini muffin tins with paper cases. On a floured sheet of baking parchment roll out the pastry to a 2mm /16 inch thickness. Cut out rounds using a 6cm /2 1/2 inch fluted pastry cutter.
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5
Use a palette knife to lift into the paper cases. Prick the base with a fork. Stamp out mini stars with the trimmings.
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6
Mix the orange zest with mincemeat. Spoon a generous 1 tsp of mincemeat into each pastry case and top with a mini star. Chill whilst oven preheats to 190°C (fan 170°C, gas mark 5).
For this step you'll need:
- 1 Orange zest grated
- 411g Mincemeat
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7
Bake pies for 12-15 mins until pale golden.