Mince Pies

http://www.itv.com

Makes 12 -14

350g/1lb luxury mince meat, Waitrose best
4 Tbsp Brandy
Zest of 1 large orange and 1 lemon
2 Tbsp cinnamon
1 egg, beaten
Milk, to glaze
Brown sugar, to sprinkle
350g soft flour
175g unsalted butter
Pinch of salt
A couple of pinches of grated nutmeg
3 Tbsp castor sugar
1 large egg, lightly beaten
Approx 1/2 egg shell of cold water

Place the cold butter, flour, salt and sugar together in a food
processor. Mix until you have a fine breadcrumb texture, do not over
work.
Add the egg and water and mix well, using the pulse button. Do not
overwork or the pastry will shrink when cooked.
Turn out of the processor and knead very gently to bring together.
Flatten slightly (makes it easier to roll when chilled) wrap in cling
film, then chill for about 20 minutes before rolling.
Preheat the oven to 200°C/400°F/Gas 6 and grease patty tins.
Mix the mincemeat with the zests, cinnamon and brandy.
Roll out half the dough on a floured surface to a thickness of about 5mm
and use a cutter to cut out pastry discs, which will line the bases of
the patty tins. Carefully line the moulds with the pastry then spoon in
enough mincemeat to fill no more than three-quarters full.
Brush a little beaten egg around the inside rim of the pastry. Cut out
smaller circles from the remaining pastry to make lids for the pies,
place on top of the mincemeat and pinch around the edges to seal.
Lightly brush milk across the lids to glaze and sprinkle over a little
brown sugar, then use a sharp knife to make a small hole in the centre.
Bake in the oven for about 12-15 minutes, or until the pastry is golden
brown and crisp. Allow mince pies to cool before removing from the tins.
To enjoy at their best, follow my lead and serve with clotted cream and
a glass of brandy!



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