Pasteles navideños de minso

Ingredientes

• 2 1/2 cups / 375 grams plain flour/all-purpose flour (sifted)
• 8 ounces / 225 grams butter (cubed)
• 9 tablespoons / 125 grams caster sugar
• 1 large egg yolk
• 1 to 2 tablespoons ice cold water (if required)
• 1/2 teaspoon salt
• 14 ounce / 400 grams fruit mincemeat (large jar from supermarket)
• 1 apple
• 1 teaspoon orange essence
• 1 small beaten egg (to glaze)
• Icing sugar (to sprinkle (optional))
• Additional flour for rollling the pastry

Preparación

1. 1

   --- Make the sweetcrust pastry ---

2. 2

   Place the sugar and butter into the bowl of a food processor and whizz it around until well combined. You could also use a mixing bowl and a wooden spoon for this step.

3. 3

   Add the egg yolk and process for one minute or until the mixture is pale yellow and creamy.

4. 4

   Now mix in the salt and half the flour, then add the remainder and mix until it dough forms a shaggy ball. If it looks as though there is too much flour, add one or two tablespoons of ice-cold water.

5. 5

   Tip the dough out onto a lightly floured surface and press it together into a flat disk shape.

6. 6

   Place the ball of dough into a plastic bag or cover it with a layer of plastic wrap and place it into the refrigerator to rest for half an hour.

7. 7

   --- Assemble and fill the mince pies ---

8. 8

   Preheat the oven to 200C / 400 F.

9. 9

   Peel and grate the apple and combine it in a mixing bowl with the jar of mincemeat and the orange essence.

10. 10

    Grease a 12-hole tart pan with a little butter, or spray lightly with an oil spray.

11. 11

    Take one-third of the pastry and roll it out to approximately one-eighths of an inch in thickness. Use additional flour to sprinkle on the work surface if necessary. Use a 3-inch (7cm) cutter to cut rounds from the pastry. Place the rounds into the holes of a greased 12-hole jam-tart tray.

12. 12

    Repeat this step with the second third of pastry. You should make 18 rounds in total. The remaining third of the pastry will be used for the lids. Use the scraps of leftover pastry if necessary.

13. 13

    Place a tablespoon of filling into each pastry case. Do not overfill or the filling will bubble out as it bakes.

14. 14

    Roll out the remaining one-third pastry. Using a 2½-inch (6cm) cutter, cut rounds for the lids and brush the undersides of each lid with lightly beaten egg.

15. 15

    Place the lids (egg side down) on top of the pies. Use a fork to seal the edges and make holes in the top of each mince pie. Brush with lightly beaten egg, and optionally sprinkle with a little sugar.

16. 16

    Bake the pies in a preheated oven (200C/400F) for 12 to 15 minutes, or until the mince pies are golden. Remove them from the oven and allow to cool.

17. 17

    Optionally sprinkle with icing sugar once cooled.