ORANGE AND ALMOND CRUMBLE CHRISTMAS MINCE PIES
Delicious little pies that combine an orange short crust pastry base with mincemeat filling and an almond crumble topping. Serve these warm with whipped cream or brandy butter. This recipe can be made in to one large pie - but I still prefer the dainty individual mini pies! I have two mincemeat recipes posted that can be used in these pies, if you are unable to source good quality commercial mincemeat locally. Recipe #257241 or Recipe #184762. Don't forget to leave a couple out for Father Christmas on Christmas Eve!
Provided by French Tart
Categories Tarts
Time 40m
Yield 24 Mini Mince Pies
Number Of Ingredients 10
Steps:
- Make the pastry in a large bowl or food processor by blending the butter into the flour until the mixture resembles breadcrumbs.
- Stir in the sugar and orange zest and then 2 tbsp water.
- Bring the mixture together with your hands, adding a few more drops of water if it feels a little dry.
- Preheat the oven to 180C/375F/gas 4.
- Roll out half the pastry (keep the other half wrapped in the fridge) on a lightly floured surface. You want the pastry to be very thin, so it is crisp when cooked.
- Cut out 12 circles of pastry with a plain 6cm cutter (you will need to re-roll the pastry a couple of times) and use to line a 12-hole, non-stick cup cake or mini muffin tin.
- (It is quite a soft pastry, so any little gaps that form as you are lining the holes can easily be patched up.).
- Chill while you make the topping.
- In a small bowl, make the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar and almonds.
- With a teaspoon, fill each pastry case with mincemeat, gently pressing it down to leave room for the topping.
- Sprinkle the topping over each pie, place the tin on a baking tray and bake for 20 minutes or until the topping is golden.
- Leave the pies to cool in the tin before taking them out carefully. They are fragile when hot, so use a small knife to help lift them out.
- Unless you have two tins, repeat the process with the second batch of pastry, filling and topping.
- Eat the mini mince pies warm or cold, lightly dusted with icing sugar and served with whipped cream or brandy butter.
Nutrition Facts : Calories 126.8, Fat 5.5, SaturatedFat 3.2, Cholesterol 13.4, Sodium 50.8, Carbohydrate 18, Fiber 0.5, Sugar 6.8, Protein 1.4
ORANGE ALMOND CRUMBLE CHRISTMAS MINCE PIES
This is a scrumptious dessert that is just a little different for the holidays - I like to try to have one dish every holiday that's just a little different and everyone enjoyed this one!!
Provided by Chef mariajane
Categories Tarts
Time 20m
Yield 12 mini-pies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Make the pastry in a large bowl, or food processor, by blending the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and the orange zest and then 2 tablespoons water. Bring the mixture together with your hands, adding a few drops of water if necessary, if it feel dry.
- Preheat oven to 375°F Roll out 1/2 of the pastry (keep the other half wrapped in the refrigerator) on a lightly floured surface. You want the pastry to be very thin, so it is crisp when cooked. Cut out 12 circles of pastry with a plain 6cm cutter (you will need to re-rol the pastry a couple of times) and use to line a 12-hole non-stick cupcake or mini-muffin tin. It is quite a soft pastry, so any little gaps that form as your are lining the holes can easily be patched. Chill while you are making the topping.
- In a small bowl, maker the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar and almonds.
- With a teaspoon, fill each pastry case with mincemeat, gently pressing it down to leave room for the crumble. Sprinkle the topping over each pie, place the tin on a baking tray and bake for 20 minutes or until the topping is golden.
- Leave the pies to cool in the tin before taking them out carefully. They are fragile when hot, so use a small knife to help lift them out.
- Unless you have two tins, repeat the process with the second batch of pastry, filling and topping, Eat the mince pies warm or cold, lighty dusted with icing sugar, and served with whipped cream or brandy butter.
Nutrition Facts : Calories 254.9, Fat 11.1, SaturatedFat 6.5, Cholesterol 26.7, Sodium 84.7, Carbohydrate 36.4, Fiber 1.3, Sugar 14.6, Protein 2.9
GLUTEN-FREE MINCE PIES
These deliciously crunchy, crumble-topped mince pies cater for gluten-free and egg-free diets. Perfect with a cup of tea or glass of mulled wine
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 16
Number Of Ingredients 10
Steps:
- To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the icing sugar and orange zest. Spoon in 4 tbsp water, mixing with a knife until the dough starts to come together. Knead lightly, flatten into a disc, wrap in cling film and chill for at least 30 mins.
- Heat oven to 180C/fan 160C/gas 4. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm fluted cutter, stamp out discs from the pastry. Re-roll any trimmings and stamp out more discs until the pastry is used up. Line two 8-hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth. Can be frozen, uncooked, in trays for up to 1 month.
- Combine the crumble ingredients in a small bowl, then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and golden brown. Cool in the tins for 5 mins, then serve with brandy butter or crème fraîche.
Nutrition Facts : Calories 175 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
ORANGE, CRANBERRY & ALMOND MINCE PIES
Stirring zingy cranberries into bought mincemeat and making your own simple almond pastry really brings these mince pies to life
Provided by Good Food team
Categories Afternoon tea, Treat
Time 35m
Yield Makes 24
Number Of Ingredients 11
Steps:
- Whizz the butter, flour and ground almonds in a food processor until the butter has disappeared. Pulse in the sugar and half the orange zest. Add the milk and keep whizzing until a rough dough comes together. Tip onto the work surface, press together and shape into a smooth disc, kneading once or twice if you need to. Chill for 15 mins. Can be made up to 3 days ahead and chilled, or frozen for up to 1 month.
- Scatter a little flour onto the work surface. Roll out the dough to about the thickness of a £1 coin. Using an 8cm cutter, stamp out 24 circles and use to line the holes of 2 x 12-hole bun tins.
- Heat oven to 200C/180C fan/gas 6. Mix cranberries and mincemeat, then spoon into cases. Scatter each pie with flaked almonds. Can be frozen for up to 1 month. Bake the pies for 18-20 mins until the pastry and almonds are golden. When ready to serve, dust with the tiniest bit of icing sugar. Stir 2 tsp icing sugar and remaining zest into the crème fraîche, then dollop onto each pie to serve.
Nutrition Facts : Calories 249 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.15 milligram of sodium
ORANGE PASTRY MINCE PIES
Good Food reader Helen Carmichael shares her homemade citrus pastry recipe - perfect for filling with your own mincemeat
Provided by Good Food team
Categories Dessert
Time 40m
Yield Makes 30
Number Of Ingredients 6
Steps:
- Heat oven to 190C/170C fan/gas 5. In a food processor, whizz together the flour, icing sugar and butter until they form fine crumbs (or rub in with your fingers). With the blades running, add the zest, then 3 tbsp orange juice. Process for a few secs until the mixture forms clumps. If you need to, add a few extra tsps orange juice to bring the pastry together.
- Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. The pastry can be made up to 3 days ahead or frozen for up to 1 month.
- Lightly dust the work surface with flour, then roll out the pastry to approx £1 coin thickness. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops. Spoon about 1 tbsp mincemeat into each base and press on the tops.
- Brush the tops with the egg, then bake for 15-20 mins until golden and crisp. Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack. Store in an airtight container for up to 1 week. Warm gently to serve, dusted with sifted icing sugar, if you like.
Nutrition Facts : Calories 192 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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MINCE PIES WITH ORANGE AND ALMOND PASTRY RECIPE
From deliciousmagazine.co.uk
4/5 (4)Category Christmas Baking RecipesCuisine British RecipesCalories 252 per serving
- Put the flour, caster sugar and ground almonds in a large mixing bowl with a small pinch of salt. Add the butter and rub into the flour mixture to give a course breadcrumb texture. Stir in half the beaten eggs and the the orange zest with a wooden spoon or dough scraper until it just comes together. Bring the pastry together in the bowl and shape into a fat disc. Wrap in cling film and chill for 1 hour. Alternatively, put the flour, sugar and almonds in a food processor and mix to combine. Add the butter and pulse until just combined. Add 1 egg and the orange zest, then pulse again until just combined. Chill for 1 hour.
- Heat the oven to 200ºC/180ºC fan/gas 6. Roll out the dough on a lightly dusted surface to a 3mm thickness. Cut out 12 x 9 circles and use them to line the holes of the prepared tin. Spoon 2 teaspoonfuls of mincemeat into each pastry case, then lightly brush the rims with a little of the remaining beaten egg.
- Cut out 12 x 8 cm circles from the remaining pastry and place them on top of the mince pies, lightly pressing the edges down to seal. Cut 3 small slights in the top of each pie with the tip of a sharp knife, then brush the tops with beaten egg. Chill for 10 minutes in the freezer. Scatter with demerara sugar, then bake for 15-20 minutes until the pastry is lightly golden. Cool in the tin for 5 minutes, put on a wire rack for 10-15 minutes, then serve.
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