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
Ingredients
- 125g Stork with Butter
- 225g plain flour, sieved
- 20g caster sugar
- Zest of ½ orange
- 2 tablespoons orange juice
- 225g mincemeat
- 75g icing sugar
- 75g Stork with Butter
- Zest of ½ orange
- 1-2 dessertspoons brandy
| 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
- 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.
