Luxury Mince Pies
At Christmas time plentiful supplies of mince pies are a must. Our favourite recipe at home and at the radio studio has a base of orange pastry. To save any last minute panic, make several batches and freeze them. Makes approx 30
For the orange pastry
450g/1lb plain flour
50g/2oz solid vegetable oil or lard
juice rind l large orange
For the filling
1 jar luxury mincemeat
225g/8oz cream cheese or marzipan
50g/2oz caster sugar
icing sugar for dusting
- Place the flour in a large mixing bowl, rub in the butter and vegetable oil or lard until the mixture resembles fine breadcrumbs. Or use a food processor to make it easier. Add the grated orange rind and the juice, mix with a knife then gently kneed until the mixture forms a ball. Wrap in Clingfilm and chill for about 30 minutes. This is essential, as the pastry is very rich.
- Cut the pastry in half and roll out in two batches. With a fluted pastry cutter, cut out 24 bottoms and 24 tops to fit in patty tins. Place a bottom in the bases, then a spoonful of mincemeat.
- In a small bowl mix the cream cheese and sugar together. Place a small amount on top of the mincemeat, then place a lid on, gently press on making a small nick in the top of each case to allow the steam to escape. Or if using marzipan, take a small amount, roll a small ball in your hand, flatten it slightly and place in the mince pie base on top of the mincemeat before putting the lid on.
- Bake at Gas 7/225C for about 15 – 20 minutes or until golden. Allow to cool slightly before removing from the tin. Dust with icing sugar and serve warm.
If you are making batches to freeze, freeze them in the tins then when frozen you can transfer them to a freezer bag or container.
Nutritional Information suplied by: - www.firecracker-uk.co.uk