Mince pies seem to be the Christmas version of marmite – you either love them or hate them. Personally, I fall into the ‘love’ category (the right one), and this recipe is for everyone else who’s there with me:
- 600g mincemeat
- 1 orange
- 375g plain flour
- 260g softened unsalted butter
- 130g caster sugar
- 2 eggs
- Put the flour and butter into a bowl, then mix together with your hands until they reach the consistency of breadcrumbs.
- Add the sugar and one of the eggs, then mix together. You will need to use your hands towards the end.
- Wrap the pastry in cling film and allow it to chill for 10 minutes.
- Whilst the pastry is resting, grate the zest of one orange and squeeze out the juice into a bowl. Add the mincemeat to this and give it a stir.
- Heat the oven to 220/200 (fan assisted).
- Roll out the pastry to a thickness of about half a centimeter, and cut with a round cutter. I used a glass with a diameter of about 7cm.
- Place the bases into a greased muffin tray, making sure to push up the sides into a cup shape.
- Distribute the mincemeat mix equally between each pie. Don’t overfill them, as it will leak out when they bake (as you can see from my picture!!).
- Cut out some lids and put them on top of the pies, making sure to seal in the mixture. Then, glaze the top with the remaining egg.
- Make a small cut in the tops, then bake for 15-20 mins until golden brown.