MAKES 18
These are traditional mince pies with a pastry top and bottom, but I have used a star cutter for the top – so much more festive and slightly less pastry too! If you are feeling very creative, you could also cut out holly or Christmas tree shapes and use these to decorate the tops of the mince pies.
- 350g mincemeat
- 1 egg, beaten, to glaze
- Icing or caster sugar for dusting
FOR THE PASTRY
- 175g plain flour
- 75g butter, cut into cubes
- 25g icing sugar
- Finely grated rind of 1 orange
- egg, beaten
1. To make the pastry, measure the flour, butter, icing sugar and grated orange rind into a food processor bowl and process until the mixture resembles breadcrumbs. Pour in the beaten egg and pulse until the dough starts to form a ball. Knead lightly by hand on a floured board. Preheat the oven to 200C/fan 180C/gas 6.
2. Roll the pastry out thinly on a lightly floured work surface and cut out 18 rounds using a 7.5cm fluted cutter. Use these to line 18 holes of two 12-hole bun tins. Spoon a generous teaspoon of mincemeat into each pastry case.
3. Re-roll the pastry trimmings and cut out 18 stars using a 4.5cm-5cm star cutter. Put one on top of each pie and brush the pastry with a little beaten egg.
4. Bake in the preheated oven for 12-15 minutes or until golden and crisp. Allow to cool slightly and dust with icing sugar or caster sugar before serving.
Preparing ahead
Bake the mince pies but don’t dust with icing sugar. Store in an airtight container for up to three days. When needed, place on a baking tray and reheat in the oven preheated to 160C/fan 140C/gas 3 for eight to ten minutes. To freeze the pies after baking, prepare to the end of step 4 but don’t dust with sugar. Pack into a rigid plastic container and freeze for up to a month. Thaw at room temperature for two to three hours, then warm through as directed above.
Tip: These are best served warm, and are delicious with brandy butter or some boozy cream.
Mary Berry’s Christmas Collection: Over 100 Fabulous Recipes and Tips for a Hassle-free Festive Season is published by Headline Home, price £30
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