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  • 250 g (8 oz) plain flour
  • 75 g (3 oz) chilled unsalted butter, diced
  • 50 g (2 oz) ground almonds
  • 25 g (1 oz) caster sugar, plus extra for sprinkling
  • grated rind of 1 orange
  • 1 egg, beaten
  • 2–3 tablespoons orange juice
  • 250 g (8 oz) mincemeat
  • a little milk or beaten egg, to glaze

Place the flour in a bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the ground almonds, sugar and orange rind, then add the beaten egg and orange juice and mix to a firm dough.

Knead the dough briefly on a lightly floured surface, then roll out thinly and stamp out 12 x 8 cm (3½ inch) rounds with a pastry cutter. Line 12 bun tins with the pastry, pressing the pastry rounds into the tins. Add 1 teaspoon mincemeat to each case.

Roll out the remaining pastry and cut into 5 cm (2 inch) rounds to cover the mince pies. Use a small star cutter to cut out stars from half the pastry lids.

Dampen the edges of the cases and press the lids down lightly to seal them. Brush the tops of the pies with a little milk or beaten egg and sprinkle lightly with the sugar.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until golden. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.

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