feast your mince pies on these!

Published : 17/12/2015 - Categories : angela's recipes

feast your mince pies on these - mince pie recipe by Angela Langford Skincare

Nothing says Christmas to me than being in the kitchen, baking and making Christmassy treats and mince pies have to be my all time favourite. The mincemeat recipe was handed down to me by my Mum, which I have added to my very own sweet spiced mandarin pastry. Just make sure you make enough, as they'll soon go!

For the pastry...

250g sifted plain flour

120g cold butter cut into dice

75g sifted icing sugar

Good pinch of mixed spice or a sweet chai spices

Zest of 2 mandarins

Juice of 2 mandarins (you need about 3 tablespoons)

2 egg yolks

1 whole egg – lightly beaten

For the mincemeat - see ourstir-up sunday blog.

Put the flour and butter into a food processor or mixer and pulse until you have a breadcrumb consistency. Add the icing sugar, spices and mandarin zest and pulse again for a few minutes.

Add the egg yolks and the mandarin juice until the mix becomes a dough. Don’t over work it – as soon as it comes together turn off your machine. On a lightly floured surface roll the pastry into a sausage shape or ball, wrap it in cling film and let it chill in the fridge for at least ½ hour.

If your bun, muffin or pie tin isn’t non-stick brush with a tiny amount of melted butter.  

After your pastry has rested, flour your work surface and cut the pastry in half. Roll out one half  - I like really thin pastry about 2 -3mm thickness but it is up to you how you like yours. Using a 8-10cm pastry cutter, cut out circles and put into your tin, pressing around the edges.

Roll out the other half of the pastry and using a smaller cutter, make the same amount of pastry lids.  

Fill each pie with a generous amount of mincemeat - how much depends on the depth of your pie tins.  Brush the rim of the pastry with a little beaten egg and put the pastry lids on, pressing down gently to seal the top and bottom together.

You can now put these in the freezer if you want to or if you have no patience (like me!), brush each pie with a little beaten egg and then bake immediately in a hot oven (about 180 degrees) for about 20 – 25 minutes or until golden brown. Check your oven after 15 minutes.

When they come out of the oven sprinkle with icing sugar mixed with finely zested mandarin, a pinch of mixed spice or chai spice mix – delicious served warm.

Enjoy! Angela x

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