Christmas Mince Pies and you will have 18 incredibly delicious pies
Fruit mince filling:
1 jar fruit mincemeat
125ml dried cranberries
80ml nibbed almonds
juice and finely grated rind of 1 orange
50ml brandy ( optional )
750ml plain flour
pinch of salt
250g butter, cut into small pieces
grated zest of 1 lemon
180ml icing sugar
2 egg yolks
30-50ml ice-cold water
beaten egg for glazing
Spoon the mincemeat into a small saucepan. Add remaining ingredients and bring to a boil. Simmer for a few minutes. Set aside.
Combine the flour, salt, butter, lemon zest, and icing sugar in a food processor, then whizz to form crumbs.
Add the egg yolk and cold water, then pulse to form a dough. Do not overmix. Add a little extra water if necessary. Wrap in cling film and chill in the fridge for 20-30 minutes.
Roll out pastry to about 5mm and cut out 18 discs to fit your patty pans. Place a heaped teaspoon of mincemeat in each pastry case, but don’t overfill.
Roll out the remaining dough and stamp out 18-star shapes as lids.
Moisten edges with water then place the lids on the pies.
To finish, brush the pies with beaten eggs. Bake at 180ºC for 12-15 minutes or until light golden brown.
Remove from oven and sift over some icing sugar if desired.
Cool in the tins for 5 minutes, then remove and cool on a rack.
Tried and Tested and Posted by Gail Haselsteiner