For these mince pies, I use a different recipe for the pastry. I add extra margarine and use soft brown sugar and pure orange juice to give a lovely flavour, colour and texture. I use shop-bought mincemeat but often make it more interesting by adding extra currants and a little ground mixed spice or cinnamon. You can also add some finely chopped or grated Cox’s or Braeburn apple to make a lighter filling. This recipe makes 12 pies. Fate Mince Pies freeze well.
250g Fate Low Protein All Purpose Mix
140g block margarine
30g soft light brown sugar
60ml pure orange juice
about 300g suitable mincemeat (see above)
little icing sugar to sprinkle
Preheat the oven, Gas 6 200°C 400°F.
Place the All Purpose Mix and margarine into a mixing bowl. Rub in the margarine until the mixture resembles fine breadcrumbs, then continue until it resembles coarse breadcrumbs.
Place the soft brown sugar into a small dish and add the orange juice. Give it a stir (the sugar does not need to be dissolved) then add this to the rubbed in mixture and mix quickly with a metal spoon until smooth. Do not worry if you think it is very soft, just leave it to rest for a couple of minutes.
Lightly dust the work surface with a little extra Fate All Purpose Mix, and knead the pastry for a couple of minutes until it is smooth.
Roll out the pastry to about 5mm thick. Then use a cutter, to cut out 12 circles and place into a patty tin. Fill each one with between 1½-2 tsp mincemeat. Roll out the remainder of the pastry and cut smaller circles, or star shapes. Lightly moisten the edge with a little water and press down on the top of the mincemeat. Use a small fork or knife to pierce a hole in the top to let steam escape during cooking.
Bake in a preheated oven for about 15 mins till cooked through and golden brown. Remove from the oven and place on to a cooling rack to cool. Lightly sprinkle with icing sugar if liked before serving.