Mini mince pies
- Preparation and cooking time
- Total time
- plus chilling
- Easy
- Makes 24 mini pies
Skip to ingredients
- 320g jar luxury mincemeat
- 2 large orangeszested
- 25ml amaretto
PASTRY
- 200g plain flour
- 100g unsalted buttercold and cubed
- 3 tbsp icing sugar
- 1 medium egg
VIENNESE TOPPING
- 200g unsalted buttersoftened
- 1/4 tsp vanilla extract
- 50g icing sugar
- 200g plain flour
Nutrition: per serving
- kcal213
- fat11.3g
- saturates6.6g
- carbs24.8g
- sugars12g
- fibre0.9g
- protein2.1g
Method
step 1
Tip the mincemeat into a bowl, and add the zest of 1 of the oranges and the amaretto. Stir and leave to macerate at room temperature.
step 2
To make the pastry, put the flour, butter, icing sugar and egg into a food processor, along with the remaining orange zest and a pinch of fine salt, and pulse until the mix comes together in a clump – you may need to add more liquid (milk or water is fine) if the dough is too dry. Don’t over-pulse the dough or it’ll be tough.
step 3
Wrap the dough ball in clingfilm or a plastic sandwich bag, gently flatten it and chill for at least 30 minutes. Heat the oven to 200C/fan 180C/gas 6.
step 4
For the topping, beat the butter, vanilla and icing sugar together until pale and fluffy. Sieve in the flour and beat again until smooth. Spoon the mixture into a piping bag fitted with a medium star nozzle.
step 5
Roll out the pastry between two sheets of baking paper to the thickness of a 50p coin. Using a small cutter, cut out 24 rounds and press each into the holes of 2 x 12-hole mini fairy cake/mini muffin tins.
step 6
Add a tsp of the mincemeat on top of each. Pipe the viennese mix on top of each to cover the mincemeat, and bake for 20 minutes or until the tops are a pale golden colour. Leave to cool in the tin for 15 minutes before carefully lifting them out.
