Easy mince pies recipe
 Let our easy mince pie recipe show you how to make lovely mince pies without any stress. The pastry is super easy to work with and a delight to eat. 140g/5oz cold butter, diced, plus extra for greasing225g/8oz plain flour50g/2oz ground almonds50g/2oz golden caster sugar1 orange, zest onlypinch of salt1 egg yolk1-2 tsp cold water280g/10oz good quality mincemeat1 egg, beatenicing sugar, for dusting 140g/5oz cold butter, diced, plus extra for greasing 225g/8oz plain flour 50g/2oz ground almonds 50g/2oz golden caster sugar 1 orange, zest only pinch of salt 1 egg yolk 1-2 tsp cold water 280g/10oz good quality mincemeat 1 egg, beaten icing sugar, for dusting Method Preheat the oven to 200C/190C Fan/Gas 6.Rub the butter into the flour until the mixture is a bit crumbly. Stir in the almonds, caster sugar, orange rind and salt . Mix in the egg yolk and 1–2 teaspoons of water until it forms soft dough. Wrap in cling film or put it into a plastic bag and chill for 20–30 minutes. Roll out the pastry to a thickness of 2–3mm and cut out about 18 rounds measuring 7.5cm/3in with a pastry cutter.Place in lightly greased bun tins and spoon the mincemeat evenly into the pies.Re-roll the leftover pastry and cut out round lids, stars or other festive shapes to fit on top of the mincemeat.Lightly brush the pastry tops with the beaten egg and bake in the oven for 12–15 minutes until golden.Remove from oven and leave for a few minutes before removing from tins and cooling on a wire rack. Dust with icing sugar to serve. Preheat the oven to 200C/190C Fan/Gas 6. Preheat the oven to 200C/190C Fan/Gas 6. Rub the butter into the flour until the mixture is a bit crumbly. Stir in the almonds, caster sugar, orange rind and salt . Rub the butter into the flour until the mixture is a bit crumbly. Stir in the almonds, caster sugar, orange rind and salt . Mix in the egg yolk and 1–2 teaspoons of water until it forms soft dough. Wrap in cling film or put it into a plastic bag and chill for 20–30 minutes. Mix in the egg yolk and 1–2 teaspoons of water until it forms soft dough. Wrap in cling film or put it into a plastic bag and chill for 20–30 minutes. Roll out the pastry to a thickness of 2–3mm and cut out about 18 rounds measuring 7.5cm/3in with a pastry cutter. Roll out the pastry to a thickness of 2–3mm and cut out about 18 rounds measuring 7.5cm/3in with a pastry cutter. Place in lightly greased bun tins and spoon the mincemeat evenly into the pies. Place in lightly greased bun tins and spoon the mincemeat evenly into the pies. Re-roll the leftover pastry and cut out round lids, stars or other festive shapes to fit on top of the mincemeat. Re-roll the leftover pastry and cut out round lids, stars or other festive shapes to fit on top of the mincemeat. Lightly brush the pastry tops with the beaten egg and bake in the oven for 12–15 minutes until golden. Lightly brush the pastry tops with the beaten egg and bake in the oven for 12–15 minutes until golden. Remove from oven and leave for a few minutes before removing from tins and cooling on a wire rack. Dust with icing sugar to serve. Remove from oven and leave for a few minutes before removing from tins and cooling on a wire rack. Dust with icing sugar to serve. Recipe tips The uncooked mince pies can frozen for up one month in the tins. Defrost thoroughly before following the recipe from step 7.