Sugar Frosted Orange & Brandy Mince Pies
Print recipe
| Serves | 12 mince pies |
| Prep time | 45 minutes |
| Cook time | 12 minutes |
| Total time | 57 minutes |
| Dietary | Vegetarian |
| Meal type | Dessert, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party |
| Region | British |
| By author | Karen S Burns-Booth |
My mum's special shortcrust pastry made with orange zest and juice make the perfect packaging with these wee mince pies that have a sugar frosted glaze with a kick of brandy. Serve them warm with brandy or rum butter and/or cream.
Ingredients
- 225g self-raising flour
- 115g butter (chilled and cut into small pieces)
- zest of 1 orange
- juice of 1 orange
- 12 tablespoons of mincemeat
- brandy (to taste)
- 1 egg white (beaten)
- caster sugar
Note
My mum's special shortcrust pastry made with orange zest and juice make the perfect packaging with these wee mince pies that have a sugar frosted glaze with a kick of brandy. Serve them warm with brandy or rum butter and/or cream.
Directions
| Step 1 | Pre-heat oven to 200C/400F/Gas 6 and grease a 12 hole patty tin with a little butter. |
| Step 2 | Sieve the flour into a large mixing bowl and add the butter. Rub the butter into the flour with your fingertips until it all resembles fine crumbs. |
| Step 3 | Add the orange zest and then add the orange juice, bit by bit mixing with a knife until the mixture comes together to make shortcrust pastry. Cover the pasty in cling film and leave to chill in the fridge for 30 minutes. |
| Step 4 | Add some brandy to the mincemeat, unless there is already brandy in the mincemeat. |
| Step 5 | Roll out the pastry and cut out 12 circles to fit the patty tin - place the pastry in the patty tin and then add a tablespoon of mincemeat to each pastry case. |
| Step 6 | Re-roll the pastry and cut 12 smaller circles for lids, place them on top, pinching the edges together with a fork or your fingers. |
| Step 7 | Snip the top of each pastry top with some scissors to make an air hole. |
| Step 8 | Brush the beaten egg white on to each pastry lid and then sprinkle some caster sugar over the top. |
| Step 9 | Bake in pre-heated oven for 10 to 12 minutes, or until the pastry is golden brown and the egg white and sugar coating have made a frosted glaze. |
| Step 10 | Allow to cool slightly and then gently ease the pies out of the tin and allow to cool completely on a wire rack. |
