Super quick Tangy mince pies
Makes: about 24
Prep: 15 mins + chilling
Cook: 12-15 mins
You will need:
- 225g plain flour
- 100g cream cheese
- 125g butter, chilled and diced
- 1 egg yolk
- Grated zest of 1 large lime
- Grated zest of 1 large lemon
- 411g jar of mincemeat
- 25g chopped mixed nuts
- 2tbsp Sunny D (Tangy Florida) or Cointreau
- 1 egg, lightly beaten
- 7.5cm and 6.5cm fluted pastry cutters
- Decorative cutters, optional
- 2 x 12 hole patty tins (see tip)
What to do:
- Put the flour, cream cheese, butter, egg yolk, lime and lemon zest into a food processor. Process until the mixture comes together. Remove from processor and shape into a ball. Cover with cling wrap and place in the freezer for 8 mins.
- Preheat oven to 200C, Gas 6. Place the mincemeat, nuts and Sunny D or Cointreau into a mixing bowl and mix well.
- Remove pastry from freezer and cut off about 1/3rd of the pastry and reserve. Roll out the remainder thinly on a lightly floured work surface.
- Using the 7.5cm cutter stamp out circles and use to line patty tins. Spoon in heaped teaspoonfuls of the mincemeat.
- Roll out the reserved pastry and stamp out lids using the smaller cutter. You can decorate the tops of some of the pies using smaller decorative pastry cutters if liked.
- Brush the tops of pies with beaten egg and bake in the oven for 12-15 mins until golden. Cool on a wire rack then dust with icing sugar to serve.
- Don’t worry if you only have 1 patty tin. Divide pastry and filling ingredients in half and make the pies in 2 batches.
- These mince pies will keep up to 5 days stored in an airtight container.