Mince pies
They're a favourite for many at this time of year, so luckily we have Bake Off runner-up Jane Beedle with us to show us how to make them to perfection!
(Makes approx 15)
Ingredients:
1 large jar mincemeat100g cream cheeseGrated zest of 1 orangeLittle icing sugar, for dusting
For the pastry:
350g plain flour250g unsalted butter, softened115g caster sugar, plus extra for sprinklingGrated zest of one orange1 large eggPlus 1 beaten egg for glazingGreased muffin tins
Method
Preheat oven to 200C
Place the flour and butter in a bowl and rub together until the mixture forms a breadcrumb consistency. Alternatively pulse in food processor.
Add the sugar, orange zest and the egg, and mix until it just comes together. Tip out onto a lightly floured surface and knead lightly and form into a rough ball, being careful not to over mix. Wrap the pastry in cling film and chill for 10 mins.
Mix the orange zest with the cream cheese. Set aside.
Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 15 bases and place them into the greased muffin trays.
Put 1 1⁄2 tbsp mincemeat mixture into each top off with 1 tsp of cream cheese mix
Re-roll the pastry to cut 7cm lids,.Brush the edge of each pie with a little beaten egg place lid on top press or crimp around the edges to seal.
Brush the tops with the rest of the egg, sprinkle with caster sugar, then make a small cross in the tops to let out the steam.
Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin tray.
Dust with a little icing sugar before serving
More festive treats from Jane: