Mary Berry’s delicious mince pies will ‘win’ any Christmas get-together – simple recipe (Image: Getty)
Mince pies are a traditional treat enjoyed thanks to their rich flavour, crumbly pastry and aromatic filling.
Often packed full of dried fruits, homemade mince pies are much tastier than shop-bought ones.
notes on Good Food said: “’s mince pies will win any Christmas get-together.
“These Christmassy bites have delicious orangey pastry and grated marzipan on top that gives a wonderful flavour.”
The serves 12 people and the mince pies bake in as little as 12 minutes.
:
Homemade pastry is so easy and tasty (Image: Getty)
Ingredients:
For the pastry:
175g plain flour
75g cold butter, cubed
25g icing sugar
One large orange, grated zest only
One free-range egg, beaten
For the filling:
250g good-quality mincemeat
100g ready-to-eat dried apricots
125g uncoloured marzipan, grated
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Method:
Preheat the oven to 200C or 180C Fan and place a baking sheet inside to heat up.
For the pastry, either pulse the flour and butter in a food processor or rub them together in a large bowl.
Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough. Wrap the dough in greaseproof paper and chill in the fridge for five to 10 minutes or until firm.
Next, unwrap the pastry and place the paper on a work surface and lightly dust with icing sugar. Place the dough on top, dust with icing sugar, then cover with another sheet of paper.
Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm.
Stamp 12 rounds from the pastry using an 8cm fluted pastry cutter, any leftover pastry can be frozen and used to make jam tarts.
Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork.
For the filling, mix the mincemeat with the chopped apricots until well combined. Divide the mixture equally among the pastry cases, topping each tart with some grated marzipan.
Slide the muffin onto the hot baking sheet and bake in the oven for 12 to 15 minutes or until golden brown and crisp. Dust with icing sugar and serve warm.
These tarts can be made up to three days in advance and stored in an airtight container, or wrapped in cling film and foil before freezing for up to two months.