Jewelled mince pies

Jewelled mince pies

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(15 ratings)

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

More effort

Makes about 18
Step up the quality of your mince pies with this melt-in-the-mouth recipe

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal149
  • fat9g
  • saturates4g
  • carbs15g
  • sugars3g
  • fibre1g
  • protein2g
  • salt0.17g
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Ingredients

  • 225g plain flour
  • 50g ground almond
  • 140g butter, cut into small pieces
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • grated zest of 1 orange
    Orange

    Orange

    or-ange

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

  • 50g golden caster sugar
  • 1 egg yolk

For the filling and decoration

  • 200g Jewelled mincemeat (see link below)
    Deep-filled mince pie

    Mincemeat

    mins-meet

    It's a classic ingredient at Christmas in…

  • 1 egg white, lightly whisked
  • golden caster and icing sugar, for dusting

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.

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Comments, questions and tips

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joy_white
15th Dec, 2008
5.05
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
15th Dec, 2008
5.05
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
31st Mar, 2008
5.05
The best mince pies ever ! Used Sandham Family mincemeat recipe. Simply Fabulous.
mumuktu
22nd Dec, 2007
5.05
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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