Christmas baking recipes

Moreish mince pies

  1. To start, zest 1 orange, you’ll need this for the next step.
  2. Next, add 125g of chilled unsalted butter and 50g of icing sugar to a food processor. Pulse until the mixture resemble breadcrumbs. Add 1 egg, half of your orange zest and pulse until combined. Sift in 250g of flour and pulse again until the pastry comes together in a ball. Shape into a flat circle, wrap in clingfilm and fill in the fridge for 30 minutes.
  3. Once chilled, roll-out the pastry on a lightly floured surface to the thickness of a £1 coin. Cut out circles with an 8cm fluted cutter and lightly press the pastry circles into a muffin tin. Prick the base of each pastry case with a fork.
  4. Mix 300g of mincemeat with the rest of your orange zest, plus 2 tbsp of brandy if using. Fill each pastry case with a tablespoon of mincemeat.
  5. Cut out small pastry stars, Christmas trees and bells and place these on top of the mincemeat. Alternatively, cut out smaller circles to create tops for the pies. Brush the edges of the pies with a beaten egg and press the smaller circles on top to seal tightly. If sealing the pies completely, make a small hole in the centre of each one. The hole will let steam out. Chill for 10 minutes or until firm to touch.
  6. Now it’s time to cook – preheat your oven to gas 6, 200°C, fan 180°C. Glaze each mince pie with the remaining beaten egg and a sprinkle of caster sugar. Bake for 12-15 minutes or until the pastry is golden and just crisp. Allow to cool slightly in the tin, then transfer to a wire rack.
  7. When you’re ready to enjoy, dust with icing sugar and serve with brandy butter or whipped cream.

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Moreish mince pies

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