Mince pies with marzipan and apricots
The mincemeat filling is enhanced with chopped marzipan and apricots in this delicious twist on classic mince pies.
Servings: 12
Equipment
- hole bun tray
- mixing bowls
- cling film
- Rolling Pin
- round or fluted pastry cutter about 8cm (3¼in)
- round or fluted pastry cutter about 5cm (2in)
- spoons
- pastry brush
Ingredients
For the mincemeat filling
- 300 g (10½oz) mincemeat
- 1 orange grated zest and 1 tablespoon juice
- 25 g (1oz) dried apricots. chopped
- 50 g marzipan, chopped
- pinch ground cinnamon
- pinch ground nutmeg
For the pastry
- 250 g (9oz) plain flour (US = all purpose flour)
- 125 g (4oz) butter, chilled & diced
- 50 g (2oz) icing sugar (US = confectioner’s sugar)
- 2 egg yolks
To complete
- caster sugar, to sprinkle
- 1 egg white lightly beaten or a little milk
Instructions
To make the filling
- Place 300g (10½oz) mincemeat into a bowl and give it a stir. Add the grated zest of 1 orange, 25g (1oz)chopped apricots, 50g (2oz)chopped marzipan, and a pinch each of ground cinnamon and nutmeg. Add 1 tablespoon of orange juice and stir well. Set aside while making the pastry.
To make the pastry
- Place 250g (9oz) flour, 50g (1oz) icing sugar and 125g (4oz) cubed butter into a mixing bowl. Rub the butter into the flour with your fingertips, until the mixture resembles breadcrumbs.
- Drop in 2 egg yolks. Add about 3 tablespoons of cold water. Mix to a dough adding a little more water if required. Lightly knead the pastry then cover and rest for 15 minutes in a cool place.
To complete
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Take about ywo-thirds of the pastry and roll out to about 2 – 3mm (⅛in) thick. Use the larger of the pastry cutters and cut 12 discs of pastry. Line the bun tray with the pastry discs, gently pressing into the tin. Add the off cuts to the remaining pastry.
- Give the mincemeat filling another stir then place spoonfuls of the filling into each of the pastry shells.
- Roll out the remaining pastry to the same thickness as before and use the smaller cutter to cut out 12 pastry lids. Gently press on top of each of the pies. Brush the pastry lids with a little beaten egg white or milk and sprinkle with caster sugar.
- Bake in the centre of the oven for about 20 minutes until the pastry is crisp and golden. Allow to cool in the tin for a minute or two before transfering to wire rack to cool completely.
Notes
Cook's Tips
To make sure the pastry remains crisp and light handle the dough gently. Take care not to stretch the pastry when rolling out and lining the tins.
Do not overfill the pies or the mincemeat will spill out during baking. Remove from the tin before completely cold as any filling spill will stick the pies to the tin once cold.
Store
The pies will keep in an airtight tin in a cool place for about a week.
Freeze for up to 4 months.
Reheat mince pies in a moderate oven 180℃ (160℃ fan)/350°F/gas mark 4 for 5 – 6 minutes.