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Clementine and walnut mince pies
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For something really special, bake a batch of these delightful vegetarian mince pies - box them up as a gift, or wrap them individually and use as stocking fillers or table decorations.
Makes: 12 pies
200g plain flour, plus extra for dusting
100g cold butter, cubed
25g ground almonds
50g icing sugar
1 medium Waitrose British Blacktail Free Range Egg, beaten
1/2 x 150g pack LOVE Life Walnuts
1 Cox apple
1/2 x 410g jar Cooks' Homebaking Mincemeat
1 clementine, peeled and diced
1-2 tbsp Grand Marnier liqueur (optional)
For the icing:
125g icing sugar, plus extra for dusting
Juice 1/2 clementine
Make the mince pies as above and keep for up to 1 week in an airtight container.
Make the pies to the end of step 4 then freeze in the tin. Once frozen, transfer to freezer bags. To use, return the pies to the tin and bake from frozen for 12-15 minutes at 200°C, gas mark 6, then cool and decorate.
Typical values per serving:
This recipe was first published in November 2014.