Easy deep filled mince pies
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Easy deep filled mince pies
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Very easy and delicious deep-filled Christmas mince pies with a hint of orange and a homemade cherry fruit mince filling. All are made by hand.
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Ingredients
- 350 g cake flour flour
- 100 g caster sugar
- finely grated zest of 1 orange
- 225 g cold salted butter cut into cubes
- Approx. 250gm fruit mincemeat
- icing sugar to dust
Instructions
- 25Preheat the oven to 180C/350 Fan forced or 200C/400F conventional.
- To make the pastry, mix the flour, caster sugar, and lemon zest until well combined.
- Add the cubed butter and using your hands work it into the flour to form a crumb.
- Keep pressing the pastry until its starts to form a ball. You will think that it is too crumbly but it will start to come together. It is like a shortbread dough.
- Lightly spray a shallower 12-hole non-stick cupcake tin with baking spray. Alternatively, use a shallower muffin tin. If you are using a regular muffin tin, try not to fill it all the way to the top or make 10 bigger mince pies.
- Pinch off a small ball of dough and press it into the cupcake tin. Don’t make the base too thick and press it around the sides.
- Fill each case with a dessert spoon of Christmas fruit mince.
- Crumble the remaining pastry with the leftover crumbled dough ensuring you cover all the fruit. The pastry will bake to form a more solid topping.
- Bake for 20-25 minutes until golden. The time it takes will vary on your oven but ensure the tops are golden before you remove them.
- Leave to cool in the tin for 5 mins, then remove to a wire rack to cool further.
- Lightly dust with icing or caster sugar to serve.
- Store in an airtight container. These mince pies should keep for at least a week if they can last that long.
Notes
- Make smaller/shallower mince pies if you prefer. Simply press out the dough to line your mold and fill accordingly.
- You can make a more solid pastry topping by pressing out a round disc the size of the top of the mince pie
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