Christmas Mince Pies2018-11-27
- Servings : 6
- Cook Time : 15m
- Ready In : 20m
Christmas without mince pies is unimaginable. Keep the traditions of Christmas alive with these classic fruit pies.
- For the pastry:
- 175g plain flour
- 75g butter, cut into cubes
- 25g icing sugar
- finely grated rind 1 orange
- 1 egg, beaten
- For the filling:
- 350g mincemeat
- 1 egg, beaten, to glaze
- Icing or caster sugar for dusting
Preheat the oven to 200C.
To make the pastry, put the flour, butter, icing sugar and grated orange rind into a food processor bowl and process until the mixture resembles breadcrumbs. Pour in the beaten egg and pulse the blade until the dough starts to form a ball. Knead lightly by hand on a floured board.
Roll the pastry out thinly on a lightly floured work surface and cut out 18 rounds using a 71⁄2 cm fluted cutter. Use these to line 18 holes of two 12 hole bun tins.
Spoon a generously heaped teaspoon of mincemeat into each pastry case.
Re-roll the pastry trimmings and cut out 18 stars using a 41⁄2-5 cm star cutter. Put a star on top of the mincemeat, and brush the pastry with a little beaten egg.
Bake in the preheated oven for 12-15 minutes or until golden and crisp. Allow to cool slightly and dust with icing sugar or caster sugar before serving.