You will need (for 12 mince pies):
225g plain flour
Zest of one orange
130g mince meat
130g marmalade (all the better if it’s a whisky marmalade)
Milk or egg for brushing
Make the pastry by rubbing the butter into the flour until you have a breadcrumb texture.
Stir through the orange zest.
Bring the mixture together with little drops of cold water until it forms a ball. Knead quickly on a floured surface then wrap in cling film and refrigerate for 30 minutes.
Roll the pastry out on a floured surface until just less than the thickness of a £1 coin. Cut out 12 rounds (fluted or plain) with a cutter that will fit your tin and then 12 smaller rounds for the lids. I used an 8.5cm and 6.5cm cutter.
Preheat the oven to 220C.
Use the larger rounds to line bun tins.
Mix together the mincemeat and marmalade and divide between the lined tin.
Top the pies with the smaller pastry rounds then brush the tops with egg or milk.
Bake for 20-25 minutes or until golden brown.
Remove from the tin while still warm.
I will admit that these little pies don’t look quite as I envisaged but that’s because my pastry invariably comes out somewhere between rough puff and shortcrust. I think it’s because I get bored rubbing the butter and flour together so leave some lumps. Although these certainly wouldn’t stand up to the judgement of any higher baking beings, like Mary Berry, and I would crumble (even if the pastry didn’t) if Paul Hollywood gave my little pies the angry stare but they don’t half taste good.
These were lovely straight out of the oven and now I have an open jar of mincemeat and marmalade; that’s just an excuse to make some more. Ideal to make some and take them to work as a little mid-morning festive pick me up.