12 Days of Christmas - Orange-Zesty Cream Cheese Mince Pies



'Tis the season to get chubby! What better way to do so than by baking these pimped-out cream cheese and orange zest pastry mince pies. The extra addition of a dollop of sugary cream cheese in the middle of the pie takes these already delish naughty snacks to the next level. I'm certainly no Mary Berry so these aren't going to win any GBBO awards for appearance (they also look a bit like pork pies because I used the wrong type of cake tin, lol), but they taste bloody great and that's all that matters imho. The recipe is:

250g cream cheese
50g caster sugar
500g orange pastry (see below for how to make)
500-625g mincemeat
oil for greasing
milk to glaze
caster or icing sugar to decorate

Mix the icing sugar and cream cheese in a bowl and beat until smooth. Roll the pastry out fairly thickly. Using a pastry cutter (or a small cup like I did!), cut out 24 rounds and place in a greased cupcake tin.




Fill to about half the depth with mincemeat, then add a teaspoon of cream cheese mix on top. Re-roll the remaining pastry and cut out slightly smaller rounds to make the lids of the pies. Seal the edges by pressing together gently then cut a slit in the top of each pie. 

Brush the tops with milk and bake in the oven for 15-20 minutes at 220 degrees/gas mark 7/425 fahrenheit, until golden brown. Once cooled sprinkle with sugar and enjoy! P.S. These are extra delicious when re-heated!

Disclaimer - mess may be included in this recipe





Pastry recipe
500g plain flour
175g icing or caster sugar
375g butter
finely grated rind and juice of a large orange






Sift the flour and sugar into a mixing bowl. Cut the butter into small pieces, stir these into the flour and then gently rub with your fingertips until the mixture resembles breadcrumbs. Stir in the grated orange rind, then stir in the orange juice until the dough just begins to stick together. Gather up the dough into a ball, wrap it in cling film then refrigerate it for 30 minutes before using.



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