These mince pies with a twist are the perfect gift for friends and family!
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Yields:
12 - 12 serving(s)
For the Pastry
- 125 g plain flour, plus extra to dust
- 50 g icing sugar, plus extra to dust
- 50 g butter, chilled and cubes
- 1 medium egg yolk, the white reserved for later
- 1 tsp. vanilla extract
For the ricciarelli tops
- 100 g blanched almonds, toasted
- 75 g icing sugar, plus extra to dust
- finely grated zest 1 lemon
- 1/2 tsp. almond extract
- 1 medium egg white
- 2 Tbsp. flaked almonds
1 To make the pastry, pulse the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. If you don’t have a food processor, rub the butter into the flour and icing sugar with your fingers. Add the egg yolk, vanilla and 1tbsp cold water and pulse/mix until the pastry just comes together. Tip on to a surface, shape into a disc, wrap in clingfilm and chill for 30min.
2 Lightly flour a worksurface and roll out pastry to 3mm (⅛in) thick. Stamp out 12 rounds using a round 8cm (3¼in) cutter (re-roll the trimmings as necessary). Use the rounds to line a 12-hole cupcake tin and fill with the mincemeat. Chill while you make the ricciarelli.
3 Preheat oven to 170°C (150°C fan) mark 3. Whizz the toasted almonds, icing sugar, lemon zest and almond extract in a food processor until very fine (see GH Tip, opposite). In a separate bowl, whisk the egg white to stiff peaks, then carefully fold in the almond mixture with a large metal spoon.
4 Using slightly damp hands, mould the mixture into 12 long almond shapes and sit one on top of each mince pie. Sprinkle with flaked almonds and dust liberally with icing sugar. Bake for 25-30min, until golden. Cool in the tin for 10min, then transfer to a wire rack to cool completely.
TO STORE Keep the mince pies in an airtight container at room temperature for up to 5 days. To serve warm, reheat in an oven preheated to 170°C (150°C fan) mark 3 for 5min.
Per serving:
- Calories: 253
- Protein: 4g
- Total fat: 11g
- Saturates: 3g
- Carbs: 34g
- Total sugars: 26g
- Fibre: 2g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
