100g Unsalted Butter
200g White Flour
Dusting of Icing Sugar
1 Grated Orange Zest
1/2 Grated Lemon Zest
25g Ground Almond
2 Tsp Sweetened Cinnamon
25g Unsalted Melted Butter
26g Soft Light Brown Sugar
Heat the Oven to Gas Mark 4 and grease 16 hole muffin tins. (I use one of 12 and one of 4 as this is what I have in the kitchen).
To make the Pie Pastry, rub together with your fingertips, the butter and white flour. You should do this until it looks like breadcrumbs.
Add the grated orange and lemon zest with the icing sugar.
To turn this into a dough, mix in a splash of water, around 3 tablespoons should do. You can always add more if it fails to come together.
Once it has formed, lightly knead and then set aside to chill – this needs to be about 20 minutes so the dough has time to develop.
Once time is up, roll dough on a lightly floured surface.
Once rolled, cut out with circular cutters until you have 16, re-rolling to get as many as needed.
Fill each hole with a heaped teaspoon of mincemeat, I usually like to sprinkle some cinnamon on the top here, but this isn’t to everyone’s taste.
Mix together all the ingredients needed for the topping, ground almond, cinnamon, melted butter and soft light brown sugar. This should also resemble breadcrumbs. Sprinkle the mixture over the top of the mince pies. Drizzle with honey, or a sprinle of almond flakes, you can experiment with different flavours here!
Cook on Gas Mark 4 for 20 minutes, checking after 10, when they are golden brown, good to serve & enjoy Hot or Cold.