Mince pies are the ultimate Christmas sweet treat, with several variations available to bake.
However, you can’t go wrong with a classic mine pie, and Mary Berry’s is exactly that.
The recipe notes on BBC Good Food said: “Mary Berry’s mince pie will win any Christmas get-together.
“These Christmassy bites have a delicious orangey pastry and grated marzipan on top that gives a wonderful flavour.”
This recipe serves 12 people and is ready from start to finish in under one hour.
Ingredients:
For the pastry:
175g plain flour
75g cold butter, cubed
25g icing sugar, plus extra for dusting
One large orange, grated zest only
One free-range egg, beaten
For the filling:
250g good quality ready-made mincemeat
100g ready-eat-dried apricots, finely chopped
125g uncoloured marzipan, grated
Method:
Start by preheating the oven to 200C or 180C Fan and place a baking sheet inside to heat up.
For the pastry, pulse the flour and butter in a good processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl.
Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as dough. Wrap the dough in greaseproof paper and chill in the fridge for 10 to 15 minutes or until firm.
When the pastry has rested, unwrap it, place the paper on a work surface, and lightly dust it with icing sugar. Then, place the dough on top, dust with icing sugar and then cover with another sheet of greaseproof paper.
Roll the pastry between the sheets of greaseproof paper to a thickness of one to two millimetres.
Stamp 12 rounds from the pastry using an 8cm pastry cutter.
For the filling, mix the mincemeat with the chopped apricots until well combined. Divide the mixture equally among the pastry cases.
Top each tart with some grated marzipan. Slide the muffin tin onto the hot baking sheet and bake in the oven for 12 to 15 minutes or until golden brown.
Dust with icing sugar and serve warm. The small addition of marzipan helps to add a touch of sweetness.
