Clementine Drizzle Mince Pies

After the success of my Frangipani and Viennese mince pies I was trying to think of another version to try.

I love lemon drizzle cakes so decided to combine a mince pie with a drizzle cake! It seemed a good combination to use a Clementine instead of lemon for a festive flavour!

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Start by making the pastry. You can do this by hand or in a food processor. You need to rub the butter into the flour and sugar until you have fine breadcrumbs.

Then add the egg and combine using the pulse function (if using the food processor) so you do not overwork the dough. Keep pulsing until a ball of pastry starts to form. If making by hand mix in the egg and use your hands to form the dough.

The pastry then needs to be wrapped and placed in the fridge to keep cool for at least 30 minutes.

Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

To make the filling put the stork, sugar, flour, eggs and clementine zest into the bowl of a stand mixer and mix until it is pale in colour.

Take the pastry out of the fridge and lightly flour the work surface and roll out the pastry and cut out 12 shapes/ rounds of pastry to fit in a deep muffin tin. This is the tin I use available on Amazon. Round pastry cutters available on Amazon

Then put a teaspoon of mincemeat in each one.

Divide the filling equally between the 12 mince pies and make sure it is covering the mincemeat.

Bake for 20-25 minutes until the pastry is cooked and the topping is golden brown.

Mix the Clementine juice and sugar in a small bowl.

Finally brush the tops of the mince pies as soon as they come out of the oven using all the juice up. It may seem a lot but it will give your mince pies an amazing flavour. Pastry brush available on Amazon

Leave them to cool completely in the muffin tin before removing them.

Clementine Drizzle Mince Pies

Sarah’s Servings: 12

Sarah’s Skill: Medium

Baking Time: 20-25 minutes

Ingredients:

Pastry

200g Plain Flour

45g Icing Sugar

100g Cold Cubed Unsalted Butter

1 Large Egg

Filling

125g Stork margarine

125g Caster Sugar

145g Self Raising Flour

2 Large Eggs

Zest of 2 Clementines

12 tsp Mincemeat

Topping Juice of 2 Clementines

45g Granulated sugar

Method:

1. Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.

2. Add the egg and combine in the food processor or by hand until the pastry forms a ball.

3. Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.

4. Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

5. Filling Put the stork, sugar, flour, eggs and clementine zest into the bowl of a stand mixer and mix until it is pale in colour.

6. Cut out 12 circles of pastry to fit in a deep muffin tin.

7. Then put a teaspoon of mincemeat in each one.

8. Divide the filling equally between the 12 mince pies and make sure it is covering the mincemeat. Bake for 20-25 minutes until the pastry is cooked and the topping is golden brown.

9. Mix the Clementine juice and sugar in a small bowl and brush the tops of the mince pies as soon as they come out of the oven.

10. Leave to cool in the tin before removing.

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Sarah's Extra Slice........

I do not blind bake my tart cases as the pastry always bakes well without needing to.

You will probably have some pastry left over and this can be kept in the fridge for up to 3 days or frozen for use at a later time.