MARY BERRY'S MINCE PIES
Mary Berry's mince pies will win any Christmas get-together. These Christmassy bites have delicious orangey pastry and grated marzipan on top that gives a wonderful flavour. Equipment and preparation: for this recipe you will need a 12-hole muffin tin and 8cm/3in fluted pastry cutter.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6 and place a baking sheet inside to heat up.
- For the pastry, either pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips.
- Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough. Wrap the dough in greaseproof paper and chill in the fridge for 10-15 minutes, or until firm.
- When the pastry has rested, unwrap it. Place the greaseproof paper on a work surface and lightly dust with icing sugar. Place the dough on top, dust with icing sugar, then cover with another sheet of greaseproof paper. Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm. (If you are confident rolling out pastry you do not need to use the greaseproof paper, but it does help prevent the pastry tearing if the dough is a little sticky).
- Stamp 12 rounds from the pastry using a 8cm/3in fluted pastry cutter. (Any leftover pastry can be frozen and used to make jam tarts.) Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork.
- For the filling, mix the mincemeat with the chopped apricots until well combined. Divide the mixture equally among the pastry cases. Top each tart with some of the grated marzipan.
- Slide the muffin tin onto the hot baking sheet and bake in the oven for 12-15 minutes, or until golden-brown and crisp. Dust with icing sugar and serve warm.
MINCE PIES
Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short
Provided by Paul Hollywood
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
- Add 125g caster sugar and 1 large beaten egg, and mix together.
- Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
- Wrap the pastry in cling film and chill for 10 mins.
- Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
- Heat oven to 220C/200C fan/gas 7.
- Roll out the pastry to 3mm thick.
- Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
- Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
- Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.
Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.05 milligram of sodium
MINI ORANGE MINCE PIES
My brother taught me this recipe, and I love it so I decided to share this wonderful recipe with you.
Provided by conn1e l
Categories World Cuisine Recipes European UK and Ireland English
Time 40m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Sift together the flour, 1/4 cup confectioners' sugar, and cinnamon. Use a pastry cutter or two forks to mix in the butter until mixture resembles fine bread crumbs. Stir in the orange zest. Sprinkle with ice water, and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3 inch) diameter circles, and 18 (2 inch) circles, rerolling dough as needed.
- Line muffin cups or tart tins using the 3 inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2 inch pastry circles, pinching circles together to seal the edges. Brush the top of each pie with egg.
- Bake pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with 1/4 cup confectioners' sugar just before serving.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 18.4 g, Cholesterol 28.4 mg, Fat 7.5 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 78.5 mg, Sugar 8 g
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
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MINCE PIES WITH ORANGE AND ALMOND PASTRY RECIPE
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4/5 (4)Category Christmas Baking 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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