Share this page

Tessa

Favourite Fragrant Mince Pies

Unique approach, secret ingredient or original cooking method that makes your recipe special


(Serves 50)

These bite sized mince pies have a light and crispy thin pastry and a delicate orange scent. If you roll the pastry thinly, one batch will make dozens.

Try making your mincemeat a week in advance to give the flavours maximum time to mature. We’ve given a vegetarian version which will keep for 2 weeks. Alternatives using suet and brandy will last longer.



Ingredients

Pastry:
500g plain flour
175g icing sugar
375g butter
Rind and juice of 1 large orange (optional)
1 egg for glazing – beaten and mixed with a pinch of salt
Sunflower oil

Mincemeat Filling:
500g mixed dried fruit
85g Soft brown sugar
55g melted butter
1 large eating apple grated
Zest of 1 lemon
2 tsp of mixed spice


Method

Mincemeat:
1. Melt the butter and stir in the sugar, spices and lemon zest, then add the dried fruit.
2. Once cooled, add the grated apple.
3. Pack the mincemeat into a sterilised jar and leave in the fridge until needed (up to two weeks).


Pastry and assembley
1. Sift the flour and sugar into a mixing bowl.
2. Cut the butter into small pieces and stir these into the flour and then rub then gently between your fingertips until the mix resembles breadcrumbs.
3. Stir in the orange rind.
4. Using a palette knife, stir in the orange juice until the dough just begins to stick together. Gather it up and pat it into a ball, wrap in cling film or poly bag and refrigerate for at least 30mins before using.
5. Preheat the oven to 220°C/gas mark 7.
6. Roll out very thinly on a floured surface (you are looking for approx. thickness of 1p piece). Using two sizes of pastry cutter, make a top and a bottom for each pie.
7. Add the bottom circles to the mince pie baking tray. Spoon in a 1p piece size of mincemeat.
8. Dab your finger in a pot of water and run a circle around the mincemeat, then pop the top on. The water will help the two to stick. Using a pastry brush, glaze the tops with a thin layer of egg.
10. Bake in preheated oven for 15-20mins – check after 12 min.
11. Dust with icing sugar and serve.

Back to the gallery