Rub the butter into the flour and add the almonds,
caster sugar, orange rind and salt until the
mixture is a bit crumbly.
Combine mixture with the egg yolk and 1-2
teaspoons of water until it forms soft dough, then
put it into a plastic bag and chill for 20 - 30
minutes.
Roll out the pastry to a thickness of 2-
3mm(0.1in) and cut out about 18 rounds
measuring 7.5cm(3in) with a pastry cutter.
Place in lightly greased patty tins and spoon
the mincemeat evenly into the pies.
Re-roll the leftover pastry and cut out round
lids, stars or other festive shapes to fit on
top of the mincemeat.
Lightly brush the pastry tops with the beaten
egg and bake in the oven for 12 - 15 minutes
until golden.
Remove from oven and leave for a few minutes
before removing from tins and cooling on a wire
rack.
Dust with icing sugar.
Originally Submitted
12/19/2014
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