Preparation time: 30 minutes
Cooking time: 15 minutes
Calories per 67g serving: 221 kcal
115g (4 oz) butter or Stork packet
225g (8 oz) plain flour, sieved
25g (1 oz) caster sugar
Rind of 1 orange
2 tablespoons cold water
350g (12 oz) mincemeat
Beaten egg white and caster sugar to glaze
Wall’s Cream of Cornish ice cream to serve
1. To make pastry: rub butter or Stork into the flour until mixture resembles fine even breadcrumbs. Add sugar and orange rind and mix in. Add water and mix with a round bladed knife to a firm dough. Knead on a lightly-floured surface until smooth. Cover and chill.
2. Roll out pastry and cut out 12 bases and 12 tops to fit deep patty tins. Line tins with pastry bases and place 1 dessertspoon mincemeat in each. Brush round edges of tops with water. Place over mincemeat and press down edges to seal. Make 2 – 3 slits across each pie. Brush with beaten egg white and dredge with caster sugar.
3. Bake in preheated oven 190ºC, (180ºC fan oven), Gas No 5 for 15 – 20 minutes.
4. Delicious served warm with Wall’s Cream of Cornish ice cream