Wholemeal Mince Pies

1-2 x 12-hole tart tray, round and small star shaped pastry cutters, pastry brush, pastry blender and mixing bowl

WHOLEMEAL MINCE PIE PASTRY
150g Doves Farm Organic Fine Plain Wholemeal Flour
1 tsp cinnamon
75g butter
50g caster sugar
6-7 tbsp orange juice
butter, for trays
flour, for dusting

MINCE PIE FILLING AND TOPPING
175g mincemeat
1 egg, beaten

180°C, Fan 160°C, 350°F, Gas 4

Wholemeal Mince Pie Pastry

1. Pre-heat the oven.
2. Put the flour and cinnamon into a mixing bowl and stir to combine
3. Cut the butter into small cubes and add them to the mixing bowl.
4. Using a pastry blender or fork, mash the butter cubes into the flour until it resembles breadcrumbs.
5. Stir in the caster sugar.
6. Stir in enough orange juice to bring together a soft ball of dough.
7. Cover and leave to rest for 15 minutes.
8. Rub a little butter around the insides of a 12-hole tart tray(s).
9. Dust the work surface with flour, put two thirds of the dough in the middle and sprinkle it with more flour.
10. Roll out the dough to a 1.5mm/1/16” thickness.
11. Select a pastry cutter or cup with a diameter 2cm/¾” larger than the holes of the tart tray and press it into the dough to make circles.
12. Lift the pastry circles into the holes of the tart tray(s).
13. Brush the edges of the pastry circles with water.
14. Gather up the off cuts and add them to the reserved pastry dough.

Mince Pie Filling and Star Topping

1. Put a teaspoon of mincemeat in the centre of each tart.
2. Lightly dust the reserved pastry with flour and roll it out to a 1.5mm/1/16” thickness.
3. Using a pastry cutter or cup the same diameter as the holes of the tart tray, press it into the dough to make circles.
4. Press the small star cutter into the dough circles and remove the star shapes.
5. Lift the dough circles onto the mincemeat tarts.
6. Press the edges together around the circumference to seal the tarts.
7. Beat the egg and brush a little over the pastry.
8. Bake for 20-25 minutes or until golden brown.