Hazelnut crunch mince pies

Hazelnut crunch mince pies

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(2 ratings)

Prep: 30 mins Cook: 20 mins plus chilling

Easy

Makes 12
Jazz up your homemade mince pies by adding grated apple and orange zest - try a pretty star shaped lid, finished with a crisp nutty topping

Nutrition and extra info

  • Freezable

Nutrition: per pie

  • kcal347
  • fat17g
  • saturates7g
  • carbs43g
  • sugars27g
  • fibre2g
  • protein4g
  • salt0.2g
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Ingredients

    For the pastry

    • 250g plain flour, plus extra for dusting
    • 100g chopped hazelnuts
      Hazelnuts

      Hazelnut

      hay-zl-nut

      Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

    • 75g icing sugar, plus extra for dusting
    • 140g cold butter, cut into cubes
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 egg, separated
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the filling

    • 400g good-quality mincemeat
      Deep-filled mince pie cut up

      Mincemeat

      mins-meet

      It's a classic ingredient at Christmas in small covered tarts, but mincemeat can be…

    • 1 small eating apple, grated
      Apples

      Apple

      ap-pel

      Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

    • zest 1 orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    Method

    1. Put the flour, half the hazelnuts, the icing sugar and butter in a food processor and blitz to a sandy texture. Add the egg yolk and 1-2 tbsp water, and blitz briefly until the dough clumps together. Tip out onto a work surface and knead the dough a little until smooth. Flatten to a puck shape, wrap in cling film, then chill for 30 mins.

    2. Mix the mincemeat, apple and orange zest in a bowl. Heat oven to 200C/180C fan/gas 6. Unwrap the pastry and roll out on a lightly floured surface to the thickness of a £1 coin. Stamp out 12 circles with a 10cm fluted biscuit cutter and use them to line a 12-hole muffin tin.

    3. Fill each pie with the mincemeat mixture. Scrunch up the pastry trimmings and re-roll to the same thickness as before. Stamp out 6 circles using an 8cm cutter, and 6 stars. Put the remaining hazelnuts in a dish and lightly whisk the egg white in another. Brush a little egg white around the inner rim of each pie, then brush one side of each pastry lid, and the stars. Press each lid into the hazelnuts, egg-side down, so they stick, then lightly press on top of the pies, nutty-side up. Repeat with the stars and place these on the remaining pies.

    4. Bake for 20 mins or until golden and crisp. Leave to cool in the tin for 5 mins, then scoop out and cool on a wire rack. Dust with icing sugar before serving. Will keep in a sealed container for 3 days.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    skyewithers (not verified)
    11th Dec, 2017
    super easy and delicious!
    izzykerr
    4th Dec, 2016
    5.05
    Really lovely & easy to make mince pies! As much as the popular 'unbelivably easy mince pies recipe' are great, I found the pastry hard to work with so more difficult to shape and keep neat. This was much easier & really straightforward - the addition of the hazelnut gives it a really nice crunchy flavour.
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