Jewelled mince pies

Jewelled mince pies

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(7 ratings)

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Cooking time

Prep: 1 hr - 1 hr, 15 mins Plus 30 mins chilling

Skill level

Moderately easy

Servings

Makes about 18

Step up the quality of your mince pies with this melt-in-the-mouth recipe

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
149
protein
2g
carbs
15g
fat
9g
saturates
4g
fibre
1g
sugar
3g
salt
0.17g

Ingredients

  • 225g plain flour
  • 50g ground almonds
  • 140g butter, cut into small pieces
  • grated zest of 1 orange
  • 50g golden caster sugar
  • 1 egg yolk

For the filling and decoration

  • 200g Jewelled mincemeat (see link below)
  • 1 egg white, lightly whisked
  • golden caster and icing sugar, for dusting

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Method

  1. Put flour, almonds, butter, orange zest and sugar in a food processor and whizz into crumbs. Add the egg yolk and a teaspoon of cold water and pulse to form a dough. Wrap in cling film and chill for 30 minutes.
  2. Preheat the oven to fan 180C/ conventional 200C/gas 6.Roll out the dough thinly and, with an 8-9cm plain cutter, stamp out 18 rounds – they need to be larger than the bun tin holes. Use to line one and a half 12-hole bun tins, pinching and fluting the dough edges above the level of the tins with your fingers.
  3. Put a heaped teaspoon of mincemeat in each case. Quickly knead the trimmings and roll out. Use a star cutter to make 18 stars.
  4. Put a star on top of each pie. Brush stars and pastry edges with egg white and dust lightly with caster sugar. (The pies can be frozen at this stage in the tins, then removed, packed into freezer bags and frozen for up to 3 months.) Bake the pies for 12-15 minutes (18-20 minutes from frozen) until the pastry is crisp and golden. Cool in the tins for 10 minutes before transferring to a wire rack. Dust with icing sugar before serving.

Recipe from Good Food magazine, November 2003

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Comments

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rosievimes's picture

Made this recipe the Christmas before last and it was a big hit! The pastry has a wonderful flavour and texture to it, and holds together well once cooked. The pastry is a little difficult to work with when moulding the pies into shape, but stick with it and you'll be very pleased with the results! Goes well with the Jewelled Mincemeat recipe also on this site.

redbarry's picture

I make this pastry every year and consequently my mince pies never last long. My relatives now make sure I'm plenty stocked up with mincemeat as they demand so many! Although this year I've just made the BBC GF Boozy mincemeat, which smells and tastes delicious!

thecherub's picture
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We really liked these but the pastry was a bit of a nightmare to use. I was worried it was going to be a disaster but the end result was worth all the mess we made making these! Very yummy, the orange really makes it.

dizzycooking's picture

Very sweet and moreish. Made these tonight and was very pleased, as this was my 1st attempt @ a mince pie ever, and will be definitely be making more of these!

samjlyon's picture
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These are fantastic!! The pastry is amazing, I took a batch to work and everyone commented these were the best mince pies they had ever had....even my other half that dislikes mince pies loved them!!! I used Tesco's Finest Mincemeat and added some chopped Pecans and dried Apricots....scrummy!! Can't wait to make them again!!

reena2510's picture

These sound yummy but just wondered how long they keep for....

joy_white's picture
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THis is a really good recipe. I used it last year in my guesthouse and I am using it again this year. The orange zest is a real winner it gives them a christmas fee The almods make the pastry like shortcake. Brilliant!

joy_white's picture
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THis is a fantastic recipe. I used last year in my guesthouse and am using it again this year, it really is good. The pastry is like shortcake and the orange rind gives it a real christmas feel.

megsnz's picture
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The best mince pies ever ! Used Sandham Family mincemeat recipe. Simply Fabulous.

mumuktu's picture
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I love this. The first time I made it, we lived in Canada's eastern Arctic. It was a big hit with our friends. I lost the magazine and was so glad to find the recipe again on this website. THANK YOU SO MUCH!!!

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