Spelt, orange and hazelnut mince pies
Ingredients
Metric
Imperial
Spelt and orange shortcrust pastry
- 300g of Doves Farm Organic Wholemeal Spelt Flour
- 170g of unsalted butter, chilled and diced
- 1 egg yolk
- 50ml of iced water
- 1 egg, beaten for egg wash
- 1 pinch of table salt
- icing sugar, to dust
SAVE RECIPE
Equipment
- Muffin tin
- 7cm round cutter
- 10cm pastry cutter
Method
1
Begin by making the pastry. Place the flour, salt and butter in a blender and pulse to a wet sand consistency
2
Add the egg and pulse again, then slowly drizzle in the water until a dough forms (you may not need all of the water)
3
Tip the dough out, wrap in cling film and rest in the fridge for 30 minutes
4
Thoroughly combine the mincemeat with the hazelnuts, rum (or brandy), half the orange zest and 15ml of orange juice
5
Once the pastry has rested, grease a muffin tray and preheat an oven to 180°C/gas mark 4. Roll out the pastry to about 4mm thick. Use a cutter to cut out 9 bases at around 10cm and 9 lids at around 7cm. (You can combine the trimmings and re-roll to prevent any waste)
6
Carefully lay the larger pastry circles in the bottom of each space in the muffin tray. The pastry is very short, so if it breaks a little don't worry – you can patch together any holes with leftover pastry trimmings
7
Fill the pastry cases with a spoonful of mincemeat each then egg wash the edges and top with the lids. Egg wash the pies and bake in the oven 20–25 minutes
8
Leave to cool in the tray before removing. Dust with icing sugar and garnish with the remaining orange zest
Brought to you by Doves Farm
Brought to you by Doves Farm
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First published in 2019
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