Hazelnut Mince Pies
I don’t know about you guys but I am starting to feel pretty festive! Our tree is up, the weather is cold and I now have a fresh plate of mince pies to dig in to. As promised, I am now sharing the full mince pie recipe after sharing the filling recipe a few weeks back. Homemade mince pies are SO much better than store-bought ones. You may be scared of making pastry, but I promise it is so easy and the results are amazing! This recipe is also vegetarian-friendly as you won’t find any suet or lard here!
The addition of hazelnuts adds a delicious crunch to these mince pies and a nutty flavour that complements the festive filling. So whip up a batch and take them along to your Christmas party and I promise you will be a popular party guest!
Hazelnut Mince Pies
Time: 1hr 30 minutes
Yield: 16 mince pies
375g plain flour
250g butter, cubed
1 tsp cinnamon
3 jars mincemeat
100g chopped hazelnuts
In a food processor, blitz the flour and butter cubes until the pastry forms a fine crumb.
Separate the egg and set the white aside. Add the yolk to the food processor with 2 tbsp of cold water and blend until the dough comes together. Add more water if needed, but only until the dough just comes together.
Wrap the dough in cling film and chill for 30 minutes in the fridge.
Meanwhile, preheat the oven to 180c and lightly dust a surface with flour. Add the filling to a bowl and give it a good mix up.
Roll the pastry out to around 3mm. Using a 10cm circular cutter, cut out 16 circles for the bases, re-rolling the pastry as needed. Re-roll the scraps out and cut 16 stars for the top.
Place the circles over the top of the holes in the muffin tin and gently push them down in to the hole with your fingers, ensuring the dough is pushed down to the walls of the tin. Repeat with all of your 16 circles.
Add 1 heaped teaspoon of filling in to each pie, using the spoon to spread it out.
Using a pastry brush or your finger, lightly brush the rim of each pie with egg white.
Arrange the hazelnuts in a shallow bowl or on a plate. Brush egg white on the surface of each star and then press that surface down in to the hazelnut until it is well covered. Place the star nut side facing up on to the mince pie and push the points of the star down lightly to stick them to the rim of the pie.
Bake for 20-25 minutes until lightly golden brown.
Remove from the oven and allow to cool in the tin before popping them out with a knife.
Serve with a dusting of icing sugar and some festive cheer!
Note: Will stay fresh in an airtight container for 3-4 days.