This is how it's made Mini Brandy Mince Pies

  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.

Mincepies can be frozen and the brandy spread will keep in a container in the fridge for 2-3 weeks.

  • Temperature: 170ºC fan, Gas mark 5, 190 oC
  • Baking time:
  • Serves: 30