Special Mince Pies

This is a full proof pastry recipe, perfect for those who are scared of making pastry (like me!!) This recipe works every time and can be used for any sweet pastry.  If you do use the zest of an orange (highly recommend), the pastry will be a little wet as the natural oils are released from the skin.  If so, just add a little extra flour when you roll it out and roll it out twice before you start to cut your shapes.  Once cooked and cooled it has a subtle crunch, which simply melts in your mouth!

You will need...

Food processor
12 hole baking tray
Rolling pin
Round cookie cutter 6cm
Star shape cookie cutter (small 3cm large 4cm)


200g white spelt flour (plus extra for rolling out)
50g ground almonds
120g unsalted butter (cold)
50g golden unrefined caster sugar
1 large egg at room temperature
Grated zest of an orange 
1 jar of mincemeat with brandy 350g (approx)
1 tbsp golden unrefined icing sugar for frosting the tops
1 tsp coconut oil or butter for greasing

To make...
Makes 24-26 
  1. Simply place all the ingredients into your food processor and pulse for about 30-45 seconds or until it has come together in one big lump.  Its quite magical watching it become pastry so quickly!
  2. Remove and press into a ball, wrap in cling film or a tea towel, place in the fridge for 30 minutes to firm up slightly
  3. Preheat the oven to 190 (170 Fan) Gas 5
  4. Grease every hole with either coconut oil or butter rubbed on kitchen paper
  5. Generously flour the work surface, cut the ball of pastry in half as each half makes about 12 
  6. Flour the rolling pin and gently roll the pastry out, gather with your hands and roll out again (this prevents it sticking to your rolling pin)
  7. Try to get the pastry as thin as you can about 3mm
  8. Cut out the bases with the round cutter (you may need to roll out again to get 12)
  9. Place the bases into the tray, roll out again and cut out 24 small stars or 12 bigger stars
  10. Add 1 tea spoon of your chosen mince meat
  11. Lay the star or stars on top of the mincemeat and lightly press down
  12. Bake in the hot oven for exactly 18 minutes
  13. Remove and leave to cool for 10 minutes before you remove them
  14. Repeat the process with the other pastry half
  15. This pastry can be made and then kept in the fridge for up to 3 days before using but take out at least 1 hour before you need it
  16. It can also be frozen for up to 3 months

Nutritional Info
Per Serving
126 kcal | fat 5.9g | saturates 2.6g | carbs 16g | sugars 11g |  fibre 0.8g | protein 2g  | salt 0.03g


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