I never really liked mince pies, until I made those- with my own, homemade cranberry mincemeat and this delicious almond shortcrust pastry (found on www.bbcgoodfood.co.uk). Great combination of fresh cranberries, dried fruit and spices, so delicious!
Ingredients (for 14-15 mince pies):
For the pastry:
- 200g plain flour
- 40g caster sugar
- 75g ground almonds
- 125g unsalted, cold butter
- 1 egg
For the filling:
- about 320g mincemeat (half of the cranberry mincemeat from THIS recipe or if you are using shop-bought, make sure it is good quality)
- icing sugar for sprinkling
To make the pastry combine flour, sugar and almonds in a bowl, add cold, diced butter and rub with you fingertips until the mixture is crumble-like. Add an egg and knead quickly on a floured surface to bring the dough together. Chill in the fridge for about an hour.
Lightly butter a 12-hole muffin tin and set aside. Roll out the dough (not too thick and not too thin) and cut out circles big enough to go half-way up the tin (about 8cm in diameter). Place the circles of the dough in the tin and prick with a fork. Cut out enough stars from the remaining dough to cover all the pies. Fill each pie with a spoonful of filling and top with a star.
Bake in a pre-heated oven at 200C for about 20 minutes until golden brown. Leave to cool in the tin for couple of minutes, then transfer to a cooling rack.