Hazelnut crunch mince pies

Hazelnut crunch mince pies

  • Rating: 5 out of 5.3 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
Nutrition: per pie
NutrientUnit
kcal347
fat17g
saturates7g
carbs43g
sugars27g
fibre2g
protein4g
salt0.2g
Advertisement

Ingredients

For the pastry

For the filling

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.

Goes well with

  • 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

    Rating: 5 out of 5.3 ratings
Advertisement
Advertisement
  • Cocktails with glass straws

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content