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Mini Brandy Mince Pies
Christmas isn't Christmas without mince pies; put a spin on a classic with these mini mince pies with a tasty brandy kick.
Christmas isn't Christmas without mince pies; put a spin on a classic with these mini mince pies with a tasty brandy kick.
Prep time
30 minutes
Cooking time
20 minutes
Servings
30
Difficulty
Easy
Ingredients
Pastry
125g Stork with Butter
225g plain flour, sieved
20g caster sugar
Zest of ½ orange
2 tablespoons orange juice
Filling
225g mincemeat
Brand spread
75g icing sugar
75g Stork with Butter
Zest of ½ orange
1-2 dessertspoons brandy
Instructions
how_make
Rub Stork into flour until mixture resembles fine breadcrumbs.
Mix in sugar and orange zest, add orange juice and mix with a palette knife to a firm dough.
Knead lightly, wrap and chill in refrigerator for 15 minutes.
Roll out the dough and cut into rounds with a fluted or plain cutter a little larger than the mini patty tins. Line patty tins.
Fill each pie with a level teaspoonful of mincemeat.
Bake in preheated oven 190ºC, 170ºC fan, Gas mark 5 for 15-20 minutes.
For the brandy spread, mix the Stork and icing sugar with the orange zest until smooth then gradually add the brandy. Chill until firm then pipe onto the mincepies.
