Orange and Cinnamon Mince Pies

Ingredients

• 100 g (3.5oz) lard or white vegetable fat, cold and finely chopped
• 100 g (3.5oz) unsalted butter, cold and finely chopped
• 400 g (14.1oz) plain flour
• 0.5 tsp cinnamon
• 1 small orange, finely grated zest and juice
• 1 egg lightly beaten, to brush the tops
• 1 jar mincemeat

Method:

• Sift the flour into a large mixing bowl then coarsely grate or finely chop in the fat. Rub in with your fingertips or whizz in a food processor. When the mixture resembles fine breadcrumbs, use a metal spoon to stir in the cinnamon and orange zest.
• Using a metal knife, or the food processor, add the orange juice a little at a time until the dough starts to form. Add the cold water if required. Pull the dough together with your hands, knead gently and shape into two fat discs. Wrap each disc tightly in cling film and refrigerate for at least an hour or freeze at this point.
• Remove the dough from the fridge and lightly dust the worktop with flour (a flour shaker is ideal for this). Roll out the dough to about 3mm thick and use a circular cutter to cut out the mince pie bases.
• Lightly oil your mince pie tins and press a base into each hole. Put about a teaspoonful of mincemeat in the centre of each base taking care not to overfill as otherwise the filling will bubble out when the mince pies are baking.
• Using the remaining dough, roll out as before and use a smaller cutter (or a star shaped cutter looks pretty) to cut out the mince pie lids.
• Use a pastry brush dipped in water to wet the tops of the bases then press on the lids. Lightly beat the egg with a fork and brush the beaten egg over the tops of the mince pies before putting them in the oven.
• Bake in a preheated oven at 200 degrees for 15 to 20 mins, or until golden on top. Leave to cool in their trays for about five minutes before using a palette knife to lift them onto a cooling rack. Dust with icing sugar before serving. Best enjoyed warm!

This recipe and others can also be found on www.lovefood.com.