Preheat the oven to 200C/190C Fan/Gas 6.
Rub the butter into the flour until the mixture is a bit crumbly. Stir in the almonds, caster sugar, orange rind and salt .
Mix in the egg yolk and 1–2 teaspoons of water until it forms soft dough. Wrap in cling film or put it into a plastic bag and chill for 20–30 minutes.
Roll out the pastry to a thickness of 2–3mm and cut out about 18 rounds measuring 7.5cm/3in with a pastry cutter.
Place in lightly greased bun tins and spoon the mincemeat evenly into the pies.
Re-roll the leftover pastry and cut out round lids, stars or other festive shapes to fit on top of the mincemeat.
Lightly brush the pastry tops with the beaten egg and bake in the oven for 12–15 minutes until golden.
Remove from oven and leave for a few minutes before removing from tins and cooling on a wire rack. Dust with icing sugar to serve.
Preheat the oven to 200C/190C Fan/Gas 6.Rub the butter into the flour until the mixture is a bit crumbly. Stir in the almonds, caster sugar, orange rind and salt . Mix in the egg yolk and 1–2 teaspoons of water until it forms soft dough. Wrap in cling film or put it into a plastic bag and chill for 20–30 minutes. Roll out the pastry to a thickness of 2–3mm and cut out about 18 rounds measuring 7.5cm/3in with a pastry cutter.Place in lightly greased bun tins and spoon the mincemeat evenly into the pies.Re-roll the leftover pastry and cut out round lids, stars or other festive shapes to fit on top of the mincemeat.Lightly brush the pastry tops with the beaten egg and bake in the oven for 12–15 minutes until golden.Remove from oven and leave for a few minutes before removing from tins and cooling on a wire rack. Dust with icing sugar to serve.
Easy mince pies
