These elegant mince pies are packed full of decadent finest* mincemeat, made with vine fruits, apples and spices - perfect to share with guests as an after dinner treat.
Put the flour, sugar, orange zest and salt into a bowl or food processor. Add the chopped cold butter, and either rub it in with your finger tips until it resembles fine breadcrumbs, or pulse in the food processor. Whip the yolks and 2 tbsp water together, and add to the flour mixture, mixing until it comes together. Be careful not to over process, as this makes pastry hard to handle.
Turn out on to a floured surface and form into a ball. Wrap in cling film and chill for 10 minutes.
Heat the oven to gas 5, 190°C, fan 170°C. Roll out the pastry to 3-4 mm. Choose a fluted cutter, about 7-8cm (3-3 1/2in) round, for the case, and a slightly smaller one for the top. Grease a fairycake tin, and place a pastry round in each hole, pressing gently into place. Add a teaspoon of mincemeat, being careful not to overfill. Dampen the edge of the pastry with water, and lay the smaller pastry round over the top, pressing the edges together. Make a small hole in the top to allow steam to escape, and brush the pastry with beaten egg.
Bake for 20 minutes until golden. Dust the pies with icing sugar to serve.
Freezing and defrosting instructions
This recipe will freeze for up to three months. Open-freeze the tray of uncooked mince pies and once the pies are solid, remove each one from the tray and place in a polythene bag and stick it back into the freezer. When ready to cook, add the desired amount of pies in the tray and bake for 30 minutes.
Beaten egg makes a great glaze for pastry: some chefs use only the beaten yolk if they want a deeper 'tan' on the pie top. Cream or milk will do as a glaze if you've run out of eggs.
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