Orange & Walnut Mince Pie

  • 03 Mar - 09 Mar, 2018
  • Mag The Weekly
  • Cookery


· 200g plain flour, plus extra for dusting

· 100g cold butter, cubed

· 25g ground almonds

· 50g icing sugar

· 1 medium egg, beaten

· 75g walnuts

· 1 apple, peeled, cored and coarsely grated

· 200g mince

· 1 orange, peeled and diced

· 1-2tbsp apple cider

For icing:

· 125g icing sugar, plus extra

· ½ orange juiced


Preheat the oven to 200°C. Whizz flour, butter, ground almonds, icing sugar and egg in a food processor until the pastry comes together. Wrap the pastry in cling film and chill for about 30 minutes. Toast walnuts on a tray in the oven for four to five minutes until golden. Allow to cool then roughly chop. Mix three-quarters of the walnuts with grated apple, mince, orange and cider. Roll out the pastry until 3mm thick. Using a 9cm (3½inch) pastry cutter, stamp out 12 rounds and use to line a 12-hole muffin tin. Fill each case with the mince mix. Bake the pies for 10-12 minutes. Cool for about five minutes, then transfer to a wire rack to cool completely. To make the icing, mix icing sugar with enough orange juice to make a smooth paste. Drizzle icing over each mince pie, sprinkle with the reserved walnuts and enjoy.