So I don’t know about everyone else but my festive feeling is in full swing! My Christmas Shopping is nearly done, All I want for Christmas has been playing and there is even an odd decoration here and there throughout the house. All that said I felt this weekend was the perfect opportunity to make some mince pies – with a slight twist might I add. Here is what I did:
250g Plain White Flour
25g Icing Sugar
125g Chilled and Cubed Butter
Zest of 1 Orange or Lemon
1 egg Beaten
1/2 400g of mincemeat (GUILTY – I didn’t make my own)
75g Dried Cranberries
1 egg yolk beaten to glaze
Icing Sugar to decorate
- In a mixer, combine the flour, icing sugar and butter together until they form fine crumbs. Add the zest (orange or lemon) and the beaten egg to the mixture and continue to whizz for a further few seconds until the mixture forms together as one.
- Tip the mixture onto a lightly floured surface and knead briefly until smooth. Wrap the mixture in clingfilm and chill in the fridge for at least 30 minutes.
- Once chilled, remove the pastry from the fridge and roll out on a lightly floured surface until approx £1 thickness. Cut out 12 x 8cm rounds with a fluted cutter and press lightly into a 12 hole greased bun tin. Re-roll the remaining pastry to the same thickness and cut out 12 x 5cm rounds for the tops. Here I used a star cutter to cut out the middle however this isn’t necessary and crosses in the middle of them would work just fine.
- Spoon a large teaspoon of mincemeat into each pie base followed by a sprinkle of dried cranberries. Press the pastry tops on top of the pies and transfer the tray to the fridge to chill for approx. 20 minutes while the oven is pre-heated to 190C/fan 170C/gas5.
- Once chilled brush the tops with the egg, then bake for 15-20 minutes until golden. Allow to cool for a few minutes then lever out of the tin and transfer to a wire rack. Dust with icing sugar to finish.