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Traditionally, mince pies are served during the Christmas holidays. The original filling is prepared up to 6 months before and kept until winter, so they are ready for these fantastic cookies.
240 g plain flour
60 g vegetable fat
60 g cold unsalted butter
juice of 1 orange
pinch of salt
1. Measure the flour in a shallow bowl, add fat and butter (diced small), and combine with your hands. Deep freeze for 20 minutes. Mix the orange juice and salt in a small jug and place in the fridge for 20 minutes.
2. Empty the combined flour and fat into a food processor bowl and blitz until crumbs begin to form. Add the salted juice down the funnel, pulsing until the dough begins to form – you may not need all the liquid. Preheat the oven to 200 C.
3. Roll out the dough to a thickness of 3 mm. Cut out circles that are slightly wider than the indentations in the trays. Press the circles gently into the molds and dollop a teaspoon of filling. Then cut out little stars, re-rolling the pastry when necessary, and place them gently on top of your filling.
4. Bake in the oven for 10-15 minutes. Remove from the oven and carefully take the pies out straight away and leave to cool on a wire rack. Let the empty tin cool down before you start the next batch. Dust over with some icing sugar before serving.