Step 1
Sift the flour and salt into a large mixing bowl and rub in the Trex with your fingertips until the mixture looks like fine crumbs. Stir in the icing sugar, orange zest, orange juice and 2 tbsp of the beaten egg mixture. Mix together with a round-bladed knife until the pastry clings together. Form the dough into a ball, then wrap in cling film and chill for 10 minutes.

Step 2
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Step 3
Roll out the pastry on a lightly floured surface until 5mm (¼in) thick. Stamp out 12 rounds with a 7.5mm (3in) cutter, then 12 rounds with a 6mm (2 ½in) cutter, re-rolling the pastry as necessary. Alternatively, use a star-shaped cutter to stamp out the tops.

Step 4
Place the larger rounds of pastry into patty tins and add 1 level tsp of mincemeat, then 1 level tsp of cream cheese. Brush the pastry rims with the beaten egg, then place the lids on top, sealing the edges together. Brush with beaten egg, to glaze.

Step 5
Bake for 20-25 minutes until golden brown. Cool for a few minutes, then serve, sprinkled with icing sugar.

Luxury Mince Pies

Luxury Mince Pies

12

Serves: 12

25
MINS

Bake Time: 25 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

225g8oz Plain flour
¼ tsp¼ tsp Salt
85g3 ½oz Trex, plus a little extra, for greasing
1 tbsp1 tbsp Icing sugar
Finely grated zest of 1 orange and 2 tbsp of the juice
11 Small egg, beaten with 1 tbsp cold water

Filling

44 Heaped tbsp luxury mincemeat
50g2oz Cream cheese
Icing sugar, for sprinkling

METHOD

Step 1
Sift the flour and salt into a large mixing bowl and rub in the Trex with your fingertips until the mixture looks like fine crumbs. Stir in the icing sugar, orange zest, orange juice and 2 tbsp of the beaten egg mixture. Mix together with a round-bladed knife until the pastry clings together. Form the dough into a ball, then wrap in cling film and chill for 10 minutes.

Step 2
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Step 3
Roll out the pastry on a lightly floured surface until 5mm (¼in) thick. Stamp out 12 rounds with a 7.5mm (3in) cutter, then 12 rounds with a 6mm (2 ½in) cutter, re-rolling the pastry as necessary. Alternatively, use a star-shaped cutter to stamp out the tops.

Step 4
Place the larger rounds of pastry into patty tins and add 1 level tsp of mincemeat, then 1 level tsp of cream cheese. Brush the pastry rims with the beaten egg, then place the lids on top, sealing the edges together. Brush with beaten egg, to glaze.

Step 5
Bake for 20-25 minutes until golden brown. Cool for a few minutes, then serve, sprinkled with icing sugar.

BAKE MODE

WHY NOT TRY ...