Hazelnut crunch and Orange mince pies

Posted In: Life | Life in Norfolk

I’m on holiday! I’ve finished work for the year. Can you believe this? I’m so excited to be getting some time off. I’m still kind of checking emails every now and then, doing little bits here and there but for the most part, I’m staying in my PJs, dancing to Christmas tunes, wrapping gifts and doing epic Christmas film marathons. This is the life and this is GOOD! 

Do you know what else is good? These awesome orange and hazelnut crunch mince pies I made today! I’ve adapted the recipe from this one I found on BBC Good Food. It’s amazing. The crunchy pastry works so well with the orange zest and the mince meat. Trust me, it’s a good one. 

Here’s my take on the recipe.

For the pastry 
250g plain flour 
100g crushed hazelnuts 
50g icing sugar, plus extra for dusting 
25g golden caster sugar 
140g cold butter, cut into cubes 
1 egg, separated 
For the filling 
400g mincemeat 
1 apple, peeled and grated zest 
1 orange zest

1. Put the flour, sugar and half the hazelnuts in a food processor and mix well. 
2. Add in the butter and work the mixture with your hands until you reach a sandy texture. 
3. Add the egg yolk and 2 tbsp water. Work the mixture some more until you have a dough that clumps together. 
4. Flatten the dough to a puck shape, wrap in cling film and put in the fridge for 30-40 mins. 
5. Heat your oven to 200C/180C fan. 
6. Mix your mincemeat with the apple and orange zest. 
7. Unwrap your patry and roll it out on a lightly floured worktop. Thickness should be of a £1 coin. 
8. Use a 10cm biscuit cutter and stamp out 12 circles in your dough. Put your circles in a 12-hole muffin tin. 
9. Fill each pie with a spoon full of mincemeat mixture. You dont want to push too much in there or it’ll over flow when it cooks. 
10. Gather your pastry trimmings and re-roll to do the pastry tops. This time, stamp out the circles with 8cm cutter. If you’re feeling fancy, try and cut some stars. Carefully press your pastry lids on each pie. 
11. Use your egg white to brush each lid and star. 
12. Bake for 20 mins or until golden. Leave to cool in the tin for 10-15 mins and then leave on a plate to cool for a little bit longer. 
13. Mix in your food processor the remaining of your hazelnuts with some more icing sugar. Sprinkle the crunchy dust on top of each of your mince pies before serving. 

And that’s it, enjoy! (If possible by your Christmas tree with a blanket, a cup of tea and a Christmas film on).
  • Angela B
    22nd December 2014

    these sound perfect for this time of the year! i love baking with orange zest, it's the smell that gets me 🙂

    The Awkward Blog

  • karolina sobieszczańska
    22nd December 2014

    What goodies!

  • sha pete
    23rd December 2014

    looks sooo yummy! I have got to try this one day…when I got myself a good, proper oven haha. happy baking! x

  • Jelisaveta Đukanović
    23rd December 2014

    Great post and beautiful pictures! 🙂

  • Christine D. | The Plumed Nest
    23rd December 2014

    enjoy your time off (though it sounds like you already are). one thing i miss from working outside of my house, is that feeling you get when you 'go on vacation' at home. such a glorious feeling.

    those mince pies look and sound amazing!

  • purecomplex.com
    23rd December 2014

    I've never been a big fan of mince pies, but these look amazing.

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Christmas Market at Tate Modern
Norwich at Christmas time