Mince Pies

Method

METHOD

Place the walnuts into the stock syrup and cook until 110ºC.
Remove using a slotted spoon and place into a fryer at 190º C until golden brown.
Remove and place onto parchment paper and lightly salt. Leave to cool.
Once cooled, add to the mincemeat mixture.

In a mixing bowl cream together the butter and the icing sugar until white using a hand blender or a whisk.
Add the sieved flour, orange zest and salt and bring the mix to a sandy crumble.
Add the eggs little-by-little, then bring the mix together on the first speed and once the mix is firm remove from the machine.
Wrap in cling film and refrigerate for at least 2 hours before using.

Roll out the pastry and cut into shapes, tops and bottoms for the individual pies - get creative with festive shapes such as stars for the top!
Line a pastry tin with the pastry disks and brush the edges with clarified butter.
Add a small amount of mincemeat mixture to the centre of each pie.
Seal by adding a pastry top and again brush with a little butter for colour.
Cook at 190°C for approx 20/25 minutes until golden brown.
Once cool, dust with icing sugar.