Baking fruit mince pies has been a tradition for the past 25 years and this year I thought it would be fun to bring you along on the baking journey. Recipe below.
Mince pie recipe (makes 24): 227 grams of plain flour 141 grams of unsalted butter (plus extra for greasing) 57 grams of caster sugar Zest of 1 orange 1 egg yolk Egg white for basting
Use a food processor to mix the flour, butter, caster sugar, orange zest and egg yolk together until combined and dough is stiff. Tip onto clean work surface to knead until well combined. Wrap the dough in (compostable!) cling wrap and pop in the fridge for 15 minutes to rest.
Roll out pastry to medium thickness (around 5mm). Cut into rounds (large for base and small for lids) and pop into buttered pie pans, fill with fruit mince and cover with pastry lids.
Pop in oven (preheated to 220 degrees Celsius) for around 15 minutes until golden.
Serve with cream or custard and a glass of eggnog!
