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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
