RECIPE: Star-topped Mince Pies add a festive twist on a classic favourite
STAR-TOPPED MINCE PIES
Celebrate the season with our Star-topped mince pies, a festive twist on a classic favourite. Buttery pastry cradles rich, spiced mincemeat, while a delicate star on top adds a touch of Christmas magic.
TIME: 1hr – 1hr, 15mins (plus 30mins chilling)
MAKES: about 18
Ingredients:
- 225g plain flour
- 50g ground almond
- 140g butter, cut into small pieces
- grated zest of 1 orange
- 50g golden caster sugar
- 1 egg yolk
For the filling and decoration:
- 200g Jewelled mincemeat
- 1 egg white, lightly whisked
- golden caster and icing sugar, for dusting
Method:
- Put flour, almonds, butter, orange zest and sugar in a food processor and whizz into crumbs. Add the egg yolk and a teaspoon of cold water and pulse to form a dough. Wrap in cling film and chill for 30 minutes.
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Roll out the dough thinly and, with an 8-9cm plain cutter, stamp out 18 rounds – they need to be larger than the bun tin holes. Use to line one and a half 12-hole bun tins
- Put a heaped teaspoon of mincemeat in each case. Quickly knead the trimmings and roll out. Use a star cutter to make 18 stars.
- Put a star on top of each pie. Brush stars and pastry edges with egg white and dust lightly with caster sugar. (The pies can be frozen at this stage in the tins, then removed, packed into freezer bags and frozen for up to 3 months.) Bake the pies for 12-15 minutes (18-20 minutes from frozen) until the pastry is crisp and golden. Cool in the tins for 10 minutes before transferring to a wire rack. Dust with icing sugar before serving.
Recipe courtesy; www.bbcgoodfood.com
To learn more about what’s happening, follow Cumbria Guide on our social media
Share It:
