Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
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.
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.
