Well, Christmas is nearly upon us, but there's still plenty of time to get baking girls!
I'm not a huge fan of shop bought mince pies and these are so easy to make there's no need to!
These are just a little bit different, but not straying too far from the traditional mince pie, and the almond topping means there's just that little bit less pastry!
As usual no fancy equipment needed, so everyone can give these a go!
~ Orange Cranberry & Almond Mince Pies ~
Pre heat the oven to 180 degrees and grease a 12 hole bun tin.
~ Pastry Ingredients ~
200g Cold Butter Cubed
400g Plain flour
100g Ground almonds
100g Caster Sugar
Rind of 1 Orange
2 - 6 tbsp Orange Juice
~ Filling Ingredients ~
100g Frozen Cranberries
400g Ready Made Mince Meat (Jar)
Handful of Flaked Almonds
~ Method ~
First make the pastry ~
In a large bowl add the flour, almonds & butter, 'rub' together until the mixture resembles fine breadcrumbs, then mix in the sugar and the orange rind.
Next add the orange juice, start off with 2 tbsp and start to mix the dough together, use a wooden spoon first then use your fingers, keep adding more orange juice until the dough comes together fully.
There should be no bits of dough left in the bowl at the end and the dough should be nice and workable.
The amount of orange juice you need to add will vary, depending on the brand and quality of the flour you are using.
Wrap the dough in clingfilm and chill for 15 minutes.
While the dough is chilling make your filling.
In a bowl simply mix the mincemeat and cranberries.
Once the dough is chilled, flour your work surface and roll out the dough to around 3mm thick. Then using a 8cm fluted round cutter, cut out 12 rounds and line each 'hole' of the bun tin with them.
Next fill your pastry cases with the filling, take care to fill them to the top but don't over fill, then sprinkle each one with a few flaked almonds as the topping.
Bake in the oven for 15 - 20 minutes, depending on your oven, take care to watch them closely as they can easily get burnt!
The pastry will be nice and golden when they are done.
Allow to cool in the tin for a few minutes, then remove onto a wire rack to cool completely.
I don't think these will last too long once baked and are best eaten fresh, however they will keep for a few days in a air tight tin!
Lovely on their own with a cup of tea, or even better with some cream or brandy butter on the side, after all there are no calories in anything at Christmas.... right??
Enjoy my lovelies!