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Hazelnut and Brandy Mini Mince Pies
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Hazelnut and Brandy Mini Mince Pies
For something really special, bake a batch of these delightful mini mince pies. The melt-in-the-mouth pastry cases are generously filled with mincemeat then crowned with lemon-flavoured icing and a roasted hazelnut. They make great gifts to share with friends and family, or wrap them individually and use as stocking fillers or table decorations.
- Preparation time: 20 minutes, plus at least 30 minutes chilling and setting
- Cooking time: 15-20 minutes, plus cooling
-
Total time:
1 hour 5 minutes
to 1 hour 10 minutes
Makes: about 36 pies
Ingredients
- 200g Waitrose Premium Plain White Flour, sifted
- 100g cold butter, cubed
- 25g ground almonds
- 1 medium egg, beaten
- ½ x 100g pack Waitrose Roman Hazelnuts
- 411g jar Robertson's Brandy & Hazelnut Mincemeat
- 50g icing sugar
- Icing
- 8 tbsp icing sugar
- Juice of ½ lemon
Method
- Preheat the oven to 200°C, gas mark 6. Place the flour, butter, almonds, icing sugar and egg in a food processor and whizz until the mixture comes together and forms a ball. Turn out onto a lightly floured surface and knead very gently. Wrap the pastry in clingfilm and chill in the fridge for at least 30 minutes.
- Meanwhile, place the hazelnuts on a non-stick baking tray and roast in the oven for 5-6 minutes, or until beginning to brown. Transfer to a plate and allow to cool.
- Roll out the pastry on a lightly floured surface to a 3mm thickness. Cut out 36 rounds using a 6cm pastry cutter and line 3 x 12-hole mini bun tins. (You may have to re-roll the pastry to make 36 rounds, and if you only have 1 or 2 tins, make the pies in batches.) Fill each case with mincemeat.
- Bake the pies for 10-12 minutes, or until the pastry is just beginning to brown around the edges. Cool for 5 minutes, then transfer to a wire rack and allow to cool completely.
- Mix the icing sugar with enough lemon juice to make a smooth paste. Cover each mince pie with icing and top with a roasted hazelnut. Allow to set before packing into boxes. The pies will keep for up to 1 week in an airtight container.
Cook's tips
To freeze, make the pies but don't bake them and freeze in the tins. Once frozen, transfer to freezer bags. To use, return to the tins and bake from frozen for 12-15 minutes at 200°C, gas mark 6, then cool and decorate as directed in Step 5.
Comments
This recipe was first published in November 2003.
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