Food Network UK uses cookies to enhance your experience. Find out more about cookies by reading our Privacy and Cookies Policy. By continuing to use Food Network UK you are agreeing to our use of cookies, unless you have disabled them.
Mince Pies with Orange and Almond Pastry
3
Made this? How was it?
Ingredients
For the pastry:
- 250g plain flour
- 25g ground almonds
- Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please Grated zest and juice of 1 medium orange
- 150g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
- 1 egg yolk
- Flour, for dusting
For the filling:
- 225g mincemeat
- 2 tbsp amaretto
- Orange zest
- Edible gold glitter (optional) or sieved Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar, to decorate
- Clotted cream or rum Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , to serve (optional)
Method
How to make Mince Pies with Orange and Almond Pastry
Preheat the oven to 190°C.
Make the pastry by putting all the ingredients, except the orange juice, into a food processor and whizz until it resembles breadcrumbs. Now add 3 tablespoons of the orange juice and whizz until the dough comes together into a ball. Remove, wrap in cling film and leave to chill in the fridge for 1 hour.
Roll out two-thirds of the pastry on a floured board to a 3mm thickness. Cut 12 circles out with a 7.5-9cm fluted cutter. Gently press these into the holes of a 12-hole patty tin. The pastry should protrude above the holes slightly to allow for shrinkage when cooked.
Mix the mincemeat, amaretto and orange zest together then spoon a little mincemeat into each pastry case, but don’t overfill them.
You now have three options to top them.
1) Cover the tops with a pastry lid and bake for 15-20 minutes until golden brown then sprinkle with edible glitter.
2) To cover 6 in a cranberry glaze, mix together 4 tbsp of cranberry jelly and 100g of roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped roasted hazelnuts. Spoon the topping onto the open mince pies and bake for 15-20 minutes.
3) Once the pies are filled with mincemeat, bake uncovered for 15-20 minutes. Then beat 2 egg whites to stiff peaks then spoon in 100g of caster sugar to make a meringue. Spoon on top of the baked mince pies, then place under a hot grill for 5 minutes or back into the oven for 5 until golden brown.
