Name: Jewelled mince pies
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: Makes about 18
Cuisine: British
Ingredients: 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

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Jewelled mince pies

Jewelled mince pies

Good Food team

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Makes about 18

More effort

Prep: 1 hr - 1 hr and 15 mins

Plus 30 mins chilling

A star rating of 4.8 out of 5.17 ratingsRate

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Step up the quality of your mince pies with this melt-in-the-mouth recipe

Freezable

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Jewelled mincemeat

A star rating of 4.6 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

225g plain flour
50g ground almond
140g butter

cut into small pieces
grated zest of 1 orange
50g golden caster sugar
1 egg yolk

For the filling and decoration

200g Jewelled mincemeat

(see link below)
1 egg white

lightly whisked
golden caster and icing sugar

for dusting

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Nutrition: per serving

kcal149
fat9g
saturates4g
carbs15g
sugars3g
fibre1g
protein2g
salt0.17g

low

Method

step 1

Put flour, almonds, butter, orange zest and sugar in a food processor and whizz into crumbs. Add the egg yolk and a teaspoon of cold water and pulse to form a dough. Wrap in cling film and chill for 30 minutes.
step 2

Preheat the oven to fan 180C/ conventional 200C/gas 6.Roll out the dough thinly and, with an 8-9cm plain cutter, stamp out 18 rounds – they need to be larger than the bun tin holes. Use to line one and a half 12-hole bun tins, pinching and fluting the dough edges above the level of the tins with your fingers.
step 3

Put a heaped teaspoon of mincemeat in each case. Quickly knead the trimmings and roll out. Use a star cutter to make 18 stars.
step 4

Put a star on top of each pie. Brush stars and pastry edges with egg white and dust lightly with caster sugar. (The pies can be frozen at this stage in the tins, then removed, packed into freezer bags and frozen for up to 3 months.) Bake the pies for 12-15 minutes (18-20 minutes from frozen) until the pastry is crisp and golden. Cool in the tins for 10 minutes before transferring to a wire rack. Dust with icing sugar before serving.

Recipe from Good Food magazine, November 2003

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A star rating of 4.8 out of 5.17 ratings

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