Name: Hazelnut crunch mince pies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes 12
Cuisine: British
Ingredients: 250g plain flour plus extra for dusting; 100g chopped hazelnuts; 75g icing sugar plus extra for dusting; 140g cold butter cut into cubes; 1 egg separated; 400g good-quality mincemeat; 1 small eating apple grated; zest 1 orange

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Hazelnut crunch mince pies

Hazelnut crunch mince pies

Cassie Best

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Makes 12

Easy

Prep: 30 mins

Cook: 20 mins

plus chilling

A star rating of 4.5 out of 5.6 ratingsRate

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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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

250g plain flour

plus extra for dusting
100g chopped hazelnuts
75g icing sugar

plus extra for dusting
140g cold butter

cut into cubes
1 egg

separated

For the filling

400g good-quality mincemeat
1 small eating apple

grated
zest 1 orange

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Nutrition: per pie

kcal347
fat17g
saturates7g
carbs43g
sugars27g
fibre2g
protein4g
salt0.2g

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

COOK FROM FROZEN

Once assembled and cooled, cover with cling film, then freeze. Unwrap and cook from frozen at 200C/180C fan/gas 6 for 30 mins.

Recipe from Good Food magazine, November 2014

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A star rating of 4.5 out of 5.6 ratings

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