ORANGE PASTRY MINCE PIES
Good Food reader Helen Carmichael shares her homemade citrus pastry recipe - perfect for filling with your own mincemeat
Provided by Good Food team
Categories Dessert
Time 40m
Yield Makes 30
Number Of Ingredients 6
Steps:
- Heat oven to 190C/170C fan/gas 5. In a food processor, whizz together the flour, icing sugar and butter until they form fine crumbs (or rub in with your fingers). With the blades running, add the zest, then 3 tbsp orange juice. Process for a few secs until the mixture forms clumps. If you need to, add a few extra tsps orange juice to bring the pastry together.
- Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. The pastry can be made up to 3 days ahead or frozen for up to 1 month.
- Lightly dust the work surface with flour, then roll out the pastry to approx £1 coin thickness. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops. Spoon about 1 tbsp mincemeat into each base and press on the tops.
- Brush the tops with the egg, then bake for 15-20 mins until golden and crisp. Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack. Store in an airtight container for up to 1 week. Warm gently to serve, dusted with sifted icing sugar, if you like.
Nutrition Facts : Calories 192 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
ORANGE, CRANBERRY & ALMOND MINCE PIES
Stirring zingy cranberries into bought mincemeat and making your own simple almond pastry really brings these mince pies to life
Provided by Good Food team
Categories Afternoon tea, Treat
Time 35m
Yield Makes 24
Number Of Ingredients 11
Steps:
- Whizz the butter, flour and ground almonds in a food processor until the butter has disappeared. Pulse in the sugar and half the orange zest. Add the milk and keep whizzing until a rough dough comes together. Tip onto the work surface, press together and shape into a smooth disc, kneading once or twice if you need to. Chill for 15 mins. Can be made up to 3 days ahead and chilled, or frozen for up to 1 month.
- Scatter a little flour onto the work surface. Roll out the dough to about the thickness of a £1 coin. Using an 8cm cutter, stamp out 24 circles and use to line the holes of 2 x 12-hole bun tins.
- Heat oven to 200C/180C fan/gas 6. Mix cranberries and mincemeat, then spoon into cases. Scatter each pie with flaked almonds. Can be frozen for up to 1 month. Bake the pies for 18-20 mins until the pastry and almonds are golden. When ready to serve, dust with the tiniest bit of icing sugar. Stir 2 tsp icing sugar and remaining zest into the crème fraîche, then dollop onto each pie to serve.
Nutrition Facts : Calories 249 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.15 milligram of sodium
ORANGE AND ALMOND CRUMBLE CHRISTMAS MINCE PIES
Delicious little pies that combine an orange short crust pastry base with mincemeat filling and an almond crumble topping. Serve these warm with whipped cream or brandy butter. This recipe can be made in to one large pie - but I still prefer the dainty individual mini pies! I have two mincemeat recipes posted that can be used in these pies, if you are unable to source good quality commercial mincemeat locally. Recipe #257241 or Recipe #184762. Don't forget to leave a couple out for Father Christmas on Christmas Eve!
Provided by French Tart
Categories Tarts
Time 40m
Yield 24 Mini Mince Pies
Number Of Ingredients 10
Steps:
- Make the pastry in a large bowl or food processor by blending the butter into the flour until the mixture resembles breadcrumbs.
- Stir in the sugar and orange zest and then 2 tbsp water.
- Bring the mixture together with your hands, adding a few more drops of water if it feels a little dry.
- Preheat the oven to 180C/375F/gas 4.
- Roll out half the pastry (keep the other half wrapped in the fridge) on a lightly floured surface. You want the pastry to be very thin, so it is crisp when cooked.
- Cut out 12 circles of pastry with a plain 6cm cutter (you will need to re-roll the pastry a couple of times) and use to line a 12-hole, non-stick cup cake or mini muffin tin.
- (It is quite a soft pastry, so any little gaps that form as you are lining the holes can easily be patched up.).
- Chill while you make the topping.
- In a small bowl, make the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar and almonds.
- With a teaspoon, fill each pastry case with mincemeat, gently pressing it down to leave room for the topping.
- Sprinkle the topping over each pie, place the tin on a baking tray and bake for 20 minutes or until the topping is golden.
- Leave the pies to cool in the tin before taking them out carefully. They are fragile when hot, so use a small knife to help lift them out.
- Unless you have two tins, repeat the process with the second batch of pastry, filling and topping.
- Eat the mini mince pies warm or cold, lightly dusted with icing sugar and served with whipped cream or brandy butter.
Nutrition Facts : Calories 126.8, Fat 5.5, SaturatedFat 3.2, Cholesterol 13.4, Sodium 50.8, Carbohydrate 18, Fiber 0.5, Sugar 6.8, Protein 1.4
EASY MINCE PIES WITH CRUNCHY CRUMBLE TOPS
These individual pies with a twist are great for using up storecupboard staples such as nuts and dried fruit, they're budget-friendly too
Provided by Sarah Cook
Categories Dessert
Time 47m
Yield Makes 15
Number Of Ingredients 10
Steps:
- Put the dried fruit and jam in a small pan, heat until melted together, then stir in the brandy and cool. Heat oven to 200C/180C fan/gas 6.
- For the pastry, set aside 2 tbsp flour and put the rest plus the butter in a food processor. Whizz until there are no lumps of butter. Pulse in the egg yolk, followed by a tbsp of water at a time, until the dough comes together - you'll probably need 2 tbsp. (If you don't have a food processor, rub butter into the flour with your fingers, then stir in the yolk and water with a round-bladed knife.) Use the reserved flour to roll out the pastry to just over the thickness of a £1 coin. Stamp circles with an 8cm cutter and press into holes of a bun tin - you should get 15 from re-rolling the trimmings.
- Divide the fruit amongst the pies, then bake for 5 mins while you rub together all the crumble ingredients with your fingers. Top each pie with crumble, then return to the oven for 15 mins until pastry and crumble are golden. Eat warm or cold dusted with icing sugar.
Nutrition Facts : Calories 266 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
ALMOND-TOPPED MINCE PIES
These festive favourites are encased in a rich, sweet shortcrust pastry and finished off with a frangipane topping that livens up every bite
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Yield Makes 24
Number Of Ingredients 15
Steps:
- Put the flour in a large bowl with 1/4 tsp salt. Add the butter and rub it in with your fingertips until the mix looks like fine crumbs.
- Stir in the sugar, then slowly pour in the egg, stirring with a cutlery knife as you go to avoid any overly wet or dry patches. Scrunch to a dough with your hands, then knead briefly until smooth. Alternatively, pulse together the butter, flour and salt in a processor, then add the sugar and egg. Shape into 2 discs, wrap in cling film and chill for 30 mins (if you have time).
- Heat oven to 190C/170C fan/gas 5. Mix the prunes and Armagnac into the mincemeat and set aside. Roll out the pastry on a lightly floured work surface until 3mm thick, cut into circles with a 7.5cm or 8cm round plain cutter and gently press into 2 x 12-hole shallow, non-stick bun tins.
- For the topping, beat together the butter and sugar with a wooden spoon, then add the flour, ground almonds, eggs, almond extract and a pinch of salt, and beat until smooth.
- Spoon the mincemeat into the tin (about 1 dessertspoon into each). Spoon over the topping, then smooth it to the edges of the pastry with a palette knife. Scatter over the flaked almonds. Can now be frozen for up to 1 month.
- Bake for 25 mins from room temperature (or 30 mins from frozen) until the pies are golden, risen and the pastry feels firm at the sides. Leave to cool in the tin for 10 mins before transferring to a cooling rack. Dust with icing sugar to serve. Can be stored in an airtight tin for up to 3 days once cold.
Nutrition Facts : Calories 284 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
CRUMBLED TOP MINCE PIES
Shortcrust pastry mincemeat pies with a twist - an extra crunchy and nutty crumble on top
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 8
Steps:
- To make the pastry tip the flour into a large bowl and rub in the chilled butter using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the sugar and the satsuma zest.
- Spoon out 4 tbsp of the pastry mixture and set aside. Add approximately 4 tbsp of the juice from the satsumas to the main pastry mix to make a fairly soft dough, kneading gently until smooth. Wrap in cling film and chill for 30 mins.
- Lightly flour a surface and roll out the pastry to a £1 coin thickness. Using a 9cm fluted cutter, stamp out 12 circles of pastry. Gently press these into individual tartlet tins, the pastry should just protrude above the tins to allow for shrinkage when cooked. Spoon the mincemeat into the pastry cases being careful not to overfill.
- Sprinkle the pastry crumble mix over the mincemeat to cover lightly, top with the flaked almonds and drizzle over the stem ginger syrup. At this stage you can cover them with cling film and freeze the whole tray ready for baking.
- When you're ready to bake the mince pies, heat the over to 200C/fan 180C/gas 6. Remove the cling film from the tray and bake the mince pies straight from the freezer for 25 mins until golden and cooked through. Cool on a wire rack and serve dusted with icing sugar. Bake unfrozen pies for 18-20 mins.
Nutrition Facts : Calories 213 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.26 milligram of sodium
CHRISTMAS MINCE PIES
For years it was a family competition of sorts to see who would be the first to bring home Christmas mince pies to share. When my mom started making these, the store-bought ones suddenly became so mediocre that our annual bit of fun fell away because no-one would eat them anymore!
Provided by Bokenpop aka Mad
Categories Dessert
Time 50m
Yield 12 pies
Number Of Ingredients 18
Steps:
- QUICK FRUIT MINCEMEAT:.
- Combine all ingredients and set aside for flavours to infuse.
- PASTRY:.
- Sift flour, cornflour, and icing sugar.
- Rub in the butter.
- Beat egg and vanilla together then add, mixing well.
- Knead into a ball without overhandling the pastry.
- Roll out thinly on a floured board and cut into 3" rounds.
- Reroll offcuts until all the pastry is used.
- Place rounds in a patty pan, place a heaped teaspoon of filling in the middle of each pastry round and cover with second pastry round.
- Press edges together with the prongs of a fork and prick each top twice.
- Bake at 350F for 18-20 minutes or until pale gold.
- Leave to cool slightly before removing to cooking rack.
- Dust lightly with icing sugar.
- COOKS NOTE - If you don't have a patty pan, place the pies on a cookie sheet rather than in a muffin tray, which is too deep.
Nutrition Facts : Calories 352.2, Fat 16.4, SaturatedFat 10.1, Cholesterol 56.8, Sodium 151.4, Carbohydrate 44.5, Fiber 1.5, Sugar 20.5, Protein 3.3
ORANGE ALMOND CRUMBLE CHRISTMAS MINCE PIES
This is a scrumptious dessert that is just a little different for the holidays - I like to try to have one dish every holiday that's just a little different and everyone enjoyed this one!!
Provided by Chef mariajane
Categories Tarts
Time 20m
Yield 12 mini-pies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Make the pastry in a large bowl, or food processor, by blending the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and the orange zest and then 2 tablespoons water. Bring the mixture together with your hands, adding a few drops of water if necessary, if it feel dry.
- Preheat oven to 375°F Roll out 1/2 of the pastry (keep the other half wrapped in the refrigerator) on a lightly floured surface. You want the pastry to be very thin, so it is crisp when cooked. Cut out 12 circles of pastry with a plain 6cm cutter (you will need to re-rol the pastry a couple of times) and use to line a 12-hole non-stick cupcake or mini-muffin tin. It is quite a soft pastry, so any little gaps that form as your are lining the holes can easily be patched. Chill while you are making the topping.
- In a small bowl, maker the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar and almonds.
- With a teaspoon, fill each pastry case with mincemeat, gently pressing it down to leave room for the crumble. Sprinkle the topping over each pie, place the tin on a baking tray and bake for 20 minutes or until the topping is golden.
- Leave the pies to cool in the tin before taking them out carefully. They are fragile when hot, so use a small knife to help lift them out.
- Unless you have two tins, repeat the process with the second batch of pastry, filling and topping, Eat the mince pies warm or cold, lighty dusted with icing sugar, and served with whipped cream or brandy butter.
Nutrition Facts : Calories 254.9, Fat 11.1, SaturatedFat 6.5, Cholesterol 26.7, Sodium 84.7, Carbohydrate 36.4, Fiber 1.3, Sugar 14.6, Protein 2.9
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MINCE PIES WITH ORANGE AND ALMOND PASTRY RECIPE
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4/5 (4)Category Banana RecipesCuisine British RecipesCalories 252 per serving
- Put the flour, caster sugar and ground almonds in a large mixing bowl with a small pinch of salt. Add the butter and rub into the flour mixture to give a course breadcrumb texture. Stir in half the beaten eggs and the the orange zest with a wooden spoon or dough scraper until it just comes together. Bring the pastry together in the bowl and shape into a fat disc. Wrap in cling film and chill for 1 hour. Alternatively, put the flour, sugar and almonds in a food processor and mix to combine. Add the butter and pulse until just combined. Add 1 egg and the orange zest, then pulse again until just combined. Chill for 1 hour.
- Heat the oven to 200ºC/180ºC fan/gas 6. Roll out the dough on a lightly dusted surface to a 3mm thickness. Cut out 12 x 9 circles and use them to line the holes of the prepared tin. Spoon 2 teaspoonfuls of mincemeat into each pastry case, then lightly brush the rims with a little of the remaining beaten egg.
- Cut out 12 x 8 cm circles from the remaining pastry and place them on top of the mince pies, lightly pressing the edges down to seal. Cut 3 small slights in the top of each pie with the tip of a sharp knife, then brush the tops with beaten egg. Chill for 10 minutes in the freezer. Scatter with demerara sugar, then bake for 15-20 minutes until the pastry is lightly golden. Cool in the tin for 5 minutes, put on a wire rack for 10-15 minutes, then serve.
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