Makes 12
Preparation time 20 minutes
Cooking time 20 minutes
250 g (8 oz) plain flour
75 g (3 oz) chilled unsalted butter, diced
50 g (2 oz) ground almonds
25 g (1 oz) caster sugar, plus extra for sprinkling
grated rind of 1 orange
1 egg, beaten
2–3 tablespoons orange juice
250 g (8 oz) mincemeat
a little milk or beaten egg, to glaze
Place the flour in a bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the ground almonds, sugar and orange rind, then add the beaten egg and orange juice and mix to a firm dough.
Knead the dough briefly on a lightly floured surface, then roll out thinly and stamp out 12 x 8 cm (3½ inch) rounds with a pastry cutter. Line 12 bun tins with the pastry, pressing the pastry rounds into the tins. Add 1 teaspoon mincemeat to each case.
Roll out the remaining pastry and cut into 5 cm (2 inch) rounds to cover the mince pies. Use a small star cutter to cut out stars from half the pastry lids.
Dampen the edges of the cases and press the lids down lightly to seal them. Brush the tops of the pies with a little milk or beaten egg and sprinkle lightly with the sugar.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until golden. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
For puff pastry mince pies, thinly roll out 500 g (1 lb) ready-made puff pastry. Cut into rounds and fill with mincemeat as above. Brush each pie with a little beaten egg or milk and sprinkle with flaked almonds. Bake at the above temperature for 20–25 minutes or until puffed and golden.