Ingredients
Method
- Pulse flour, icing sugar, salt, and cold butter in a food processor to fine breadcrumbs. Add egg yolk and pulse. Add cold water 1 tbsp at a time until dough just comes together. Wrap and refrigerate 30 minutes.
- Preheat oven to 200°C / 180°C fan / Gas 6. Grease two bun tins. Stir orange zest and brandy into mincemeat.
- Roll chilled pastry to 3mm. Cut 18–20 large rounds (9cm) and 18–20 smaller rounds or stars (7cm).
- Press large rounds into tin holes. Fill each with a generous teaspoon of mincemeat — do not overfill. Place lids on top. Press edges to seal round lids.
- Brush tops with beaten egg. Bake 18–20 minutes until deep golden.
- Cool in tins 5 minutes. Transfer to a wire rack. Dust with icing sugar before serving.
Notes
Always add orange zest to shop-bought mincemeat — it transforms the flavour completely.
Keep pastry cold at every stage for the crispest result.
Do not overfill — a generous teaspoon only.
Use icing sugar in the pastry rather than caster for a more delicate texture.
Freeze assembled uncooked pies and bake from frozen — fresh mince pies on demand all December.
Store in an airtight tin for up to 4 days. Warm briefly before serving.
