It’s that time of the year again!! There’s nothing like pulling your loved ones close in front of a cosy fire and a Christmas movie (my favourite is Love Actually) with a mug of mulled wine and a mince pie. Todays post will be my mothers special orange infused mini mince pie recipe that tastes so good and is so festive. Let’s get cracking!
Firstly, I pop on a Christmas playlist. I’m really enjoying this Christmas Cracker playlist that Spotify have created. If you’re going to do some festive baking then you must put on some festive tunes. I also threw on my Christmas jumper that you can see later on in the post.
Scroll down to find the recipe for shortcrust pastry that we used. You want to start off rubbing in the butter and flour. This is a method of joining the two ingredients together in a way that doesn’t beat all of the air out of it. We actually have a food processor that you can use to pulse the mixture until it looks like breadcrumbs, which is more time efficient if you have one too.
Then we grated the zest of an orange and included that in the mixture. If you really want to emphasise the orange flavour you can also squeeze half an orange into the pastry too. We also added 2 tbsps of water and joined the mixture together by pressing it gently, careful not to bash the mixture around. Then, it’s time to roll out the mixture and cut out small circles and press them into the tin. This mixture makes 24 circles including lids. Then, prick the bottoms with a fork or your mince pies will explode!
Then, add the mincemeat to the pies. Make sure not to over fill them, for obvious reasons. Note: the Christmas jumper!!
Then prick the tops of the lids and pop them on top and with that they are ready to be baked. They took only 10-15 mins in our Aga, mainly because its very hot in there and also because you can’t control the temperature, but in a regular oven they should take 15-20 mins.
Then it’s time to take them out of the oven and put them onto a cooling rack. Make sure to wait a minute or two or they’ll fall apart.
Tip: I would recommend not leaving them in the tin to cool as they will get stuck, and if you don’t clean the tin straight away the mincemeat will set and be a nightmare to wash.
All that’s missing now is a dusting of icing sugar and a mulled wine to accompany it.
Let me know what you think, will you be making or buying your mince pies this year?
Shortcrust Pastry Recipe (BBC Good Food)
- 225g plain flour
- 100g butter
- Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Ready to cut!!