225g self-raising flour
115g butter (chilled and cut into small pieces)
Zest of 1 orange
Juice of 1 orange
12 tablespoons of mincemeat
brandy (to taste)
1 egg white (beaten)
Caster sugar (for dusting)
Pre-heat oven to 200C/400F/Gas 6 and grease a 12 hole patty tin with a little butter.
Sieve the flour into
a large mixing bowl and add the butter. Rub the butter into the flour with your
fingertips until it all resembles fine crumbs.
Add the orange zest
and then add the orange juice, bit by bit mixing with a knife until the mixture
comes together to make shortcrust pastry. Cover the pasty in cling film and
leave to chill in the fridge for 30 minutes.
Add some brandy to the mincemeat, unless there is already brandy in the mincemeat.
Roll out the pastry and cut out 12 circles to fit the patty tin - place the pastry in the patty tin and then add a tablespoon of mincemeat to each pastry case.
Re-roll the pastry and cut 12 smaller circles for lids, place them on top, pinching the edges together with a fork or your fingers. Snip the top of each pastry top with some scissors to make an air hole. Brush the beaten egg white on to each pastry lid and then sprinkle some caster sugar over the top.
Bake in pre-heated oven for 10 to 12 minutes, or until the pastry is golden brown and the egg white and sugar coating have made a frosted glaze. Allow to cool slightly and then gently ease the pies out of the tin and allow to cool completely on a wire rack.