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.