The BBC Good Food logo
Easy florentine mince pies on a red mat

Easy florentine mince pies

By
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 14

Try these florentine-inspired mince pies with almonds, glacé cherries and dark chocolate. With crisp shortcrust and mincemeat, it's a winning combination

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal205
fat12g
saturates4g
carbs21g
sugars8g
fibre2g
protein3g
salt0.2g
Advertisement

Ingredients

  • 115g mincemeat (ensure vegetarian, if needed)
  • 1 orange, zested
  • 1 1⁄2 tbsp bourbon or orange juice
  • 30g ground almonds
  • 60g glacé cherries, roughly chopped
  • 375g sheet of ready-rolled shortcrust pastry
  • 1 tbsp milk
  • 1 tbsp demerara sugar
  • 50g dark chocolate

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Mix the mincemeat, orange zest, bourbon or orange juice, ground almonds and cherries together in a medium bowl.

  • STEP 2

    Unravel the pastry on its baking parchment and stamp out as many circles as you can using an 8cm round cutter. Re-roll the offcuts and stamp out more circles until all the pastry has been used (you should get about 14 in total). Spoon 1 tsp of the mincemeat mixture into the middle of each circle, leaving a 2cm border. Gently fold the edges of the exposed pastry inwards to slightly cover the filling.

  • STEP 3

    Transfer the pies to the lined baking sheet, spaced slightly apart. Brush the pastry with the milk and sprinkle with the sugar. Bake for 18-20 mins until golden brown, then leave to cool slightly.

  • STEP 4

    While the pies cool, put the chocolate in a heatproof bowl and melt in 20-second bursts in the microwave, or melt in a heatproof bowl set over a pan of simmering water, ensuring the bowl isn’t touching the water. Drizzle over the pies before serving. Will keep in an airtight container for three days.

Recipe tip

For a more traditional look, omit the chocolate and dust with icing sugar.

Goes well with

Recipe from Good Food magazine, November 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content