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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.
  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings30 portions
recipe image Mini Brandy Mince Pies

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

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

how_make
  1. Rub Stork into flour until mixture resembles fine breadcrumbs.
  2. Mix in sugar and orange zest, add orange juice and mix with a palette knife to a firm dough.
  3. Knead lightly, wrap and chill in refrigerator for 15 minutes.
  4. 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.
  5. Fill each pie with a level teaspoonful of mincemeat.
  6. Bake in preheated oven 190ºC, 170ºC fan, Gas mark 5 for 15-20 minutes.
  7. 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.