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Lemon Drizzle Mince Pies
Emily Davenport
34-36 servings
45 minutes
112
British
Baking recipes
Treat your guests to something really scrumptious this Christmas! These Lemon Drizzle Mince Pies are so pretty and yummy too - the taste of the holidays!
A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Plain flour 225g (8oz)
- Butter 110g (4oz), cut into chunks
- Icing sugar 150g (5oz)
- Egg yolk 1
- Good mincemeat 650g (1lb 7oz)
- Lemon 1, finely grated zest and 2 tbsp juice
Directions
Put flour, butter and 25g (1oz) icing sugar into a food processor. Whizz to crumbs.
Add egg yolk and 2 tablespoons cold water. Whizz until it clumps together.
Knead lightly, wrap and chill for 30 minutes.
Preheat oven to 200°C/180°fan/Gas 6.
Roll out half the pastry thinly. Cut out rounds using a 7cm (2¾in) fluted cutter.
Line patty tins then re-roll trimmings.
Put 1 rounded teaspoon mincemeat into each case and bake for 15 minutes. Cool on a rack.
Roll out remaining pastry for more pies. Sift remaining sugar into a bowl and add lemon juice to make a runny icing. Drizzle over pies and sprinkle with zest. Leave to set.