Orange And Almond Crumble Christmas Mince Pies Food

ORANGE AND ALMOND CRUMBLE CHRISTMAS MINCE PIES

Steps:

• Make the pastry in a large bowl or food processor by blending the butter into the flour until the mixture resembles breadcrumbs.
• Stir in the sugar and orange zest and then 2 tbsp water.
• Bring the mixture together with your hands, adding a few more drops of water if it feels a little dry.
• Preheat the oven to 180C/375F/gas 4.
• Roll out half the pastry (keep the other half wrapped in the fridge) on a lightly floured surface. You want the pastry to be very thin, so it is crisp when cooked.
• Cut out 12 circles of pastry with a plain 6cm cutter (you will need to re-roll the pastry a couple of times) and use to line a 12-hole, non-stick cup cake or mini muffin tin.
• (It is quite a soft pastry, so any little gaps that form as you are lining the holes can easily be patched up.).
• Chill while you make the topping.
• In a small bowl, make the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar and almonds.
• With a teaspoon, fill each pastry case with mincemeat, gently pressing it down to leave room for the topping.
• Sprinkle the topping over each pie, place the tin on a baking tray and bake for 20 minutes or until the topping is golden.
• Leave the pies to cool in the tin before taking them out carefully. They are fragile when hot, so use a small knife to help lift them out.
• Unless you have two tins, repeat the process with the second batch of pastry, filling and topping.
• Eat the mini mince pies warm or cold, lightly dusted with icing sugar and served with whipped cream or brandy butter.

ORANGE ALMOND CRUMBLE CHRISTMAS MINCE PIES

Steps:

• Make the pastry in a large bowl, or food processor, by blending the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and the orange zest and then 2 tablespoons water. Bring the mixture together with your hands, adding a few drops of water if necessary, if it feel dry.
• Preheat oven to 375°F Roll out 1/2 of the pastry (keep the other half wrapped in the refrigerator) on a lightly floured surface. You want the pastry to be very thin, so it is crisp when cooked. Cut out 12 circles of pastry with a plain 6cm cutter (you will need to re-rol the pastry a couple of times) and use to line a 12-hole non-stick cupcake or mini-muffin tin. It is quite a soft pastry, so any little gaps that form as your are lining the holes can easily be patched. Chill while you are making the topping.
• In a small bowl, maker the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar and almonds.
• With a teaspoon, fill each pastry case with mincemeat, gently pressing it down to leave room for the crumble. Sprinkle the topping over each pie, place the tin on a baking tray and bake for 20 minutes or until the topping is golden.
• Leave the pies to cool in the tin before taking them out carefully. They are fragile when hot, so use a small knife to help lift them out.
• Unless you have two tins, repeat the process with the second batch of pastry, filling and topping, Eat the mince pies warm or cold, lighty dusted with icing sugar, and served with whipped cream or brandy butter.

CRUMBLE TOPPED MINCE PIES

Steps:

• Rub chilled butter into flour, until breadcrumb stage.
• Stir in the sugar and satsuma zest.
• Spoon out 4 tablespoons of the pastry mixture and set aside. Add approximately 4 tbsp of the satsuma juice to the main pastry and mix to make a fairly soft dough. Wrap in clingfilm and chill for 30 minutes.
• Roll oute the pastry to the thickness of a £1 coin. Stamp out, using a 9cm fluted cutter - 12 circles.
• Press into tart tins - the pastry should protrude above the tins. Spoon the mincemeat into the pastry cases, being careful not to overfill.
• Mix in the flaked almonds with the reserved crumbly mix and over the mincemeat to cover lightly.
• You could freeze the whole try for baking.
• Heat the oven to 200C/fan 180/gas 6.
• Bake frozen pies for 25 minutes, or unfrozen for 18 - 20 minutes. Pies should be golden and cooked through.
• Cool on a wire rack and serve dusted with icing sugar.

ORANGE PASTRY MINCE PIES

Steps:

• Heat oven to 190C/170C fan/gas 5. In a food processor, whizz together the flour, icing sugar and butter until they form fine crumbs (or rub in with your fingers). With the blades running, add the zest, then 3 tbsp orange juice. Process for a few secs until the mixture forms clumps. If you need to, add a few extra tsps orange juice to bring the pastry together.
• Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. The pastry can be made up to 3 days ahead or frozen for up to 1 month.
• Lightly dust the work surface with flour, then roll out the pastry to approx £1 coin thickness. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops. Spoon about 1 tbsp mincemeat into each base and press on the tops.
• Brush the tops with the egg, then bake for 15-20 mins until golden and crisp. Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack. Store in an airtight container for up to 1 week. Warm gently to serve, dusted with sifted icing sugar, if you like.