150g/5oz butter, cut into pieces
225g/8oz plain flour
50g/2oz ground almonds
25g/1oz caster sugar
a few drops of almond essence
grated zest of 1 orange
1 egg yolk
1 egg white, lightly beaten
- Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease a 12-hole bun tin or muffin pan.
- Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Add the almonds, sugar, almond essence, orange zest, egg yolk and 1 tablespoon water. Mix to form a firm dough. Knead briefly on a floured work surface, then wrap and chill for 30 minutes.
- Roll out thinly, and stamp out 12 rounds, about 7.5cm/3in, using pastry cutter. Use the pastry to line the holes in the bun tin. Spoon in the mincemeat to come two-thirds of the way up each hole. Use the remaining pastry to cut into seasonal shapes – such as holly leaves or Christmas trees – and place on top of the mincemeat.
- Bake for 20 minutes until crisp and golden brown. Serve warm with cream or brandy butter.
Let us know how you get on with this recipe!