Christmas Mince Pies

Ingredients:

For the dough

• 500g of plain flour

• 175g of icing sugar

• 375g of butter at room temperature

• 1 orange, finely grated rind and juiced

For the filling

• 2 jars of mincemeat

• Milk to glaze

• Icing sugar to decorate

• Butter for greasing the baking trays

Method

1. Prepare the pastry:

   • In a large mixing bowl, sift the flour and sugar and stir.

   • Cut the butter into small pieces and stir this into the flour & sugar. Rub the butter gently with your fingertips until the mixture resembles breadcrumbs.

2. Add flavour and liquid:

   • Next, stir in the grated orange rind.

   • Using a flat knife, stir in the orange juice until the dough starts to stick together. Gather the dough together into a ball. Wrap it in clingfilm and put it in the fridge for at least 30 minutes.

3. Shape the pastry cases:

   • Knead the pastry lightly and roll it out.

   • Using a cutter, cut 24 circles and put them in the greased baking tray.

4. Fill the pies

   • Fill the pies with mincemeat, but be careful not to over fill them otherwise the mincemeat will spill out while in the oven.

5. Add the pastry lids:

   • Roll out the rest of the pastry and cut out the tops for the mince pies. Place the edges together and using a fork make a small indent in the top of each pie.

6. Bake:

   • Brush the tops with a little milk, and put in the centre of the oven (gas mark 7/220c for 15 – 20 minutes.

7. Finish:

   • Allow to cool completely before removing from the trays. Sprinkle with a little icing sugar.

Best served warm