You’ll have more mincemeat than you need but it keeps well; store in an airtight container in the fridge for up to a month. Use to make more mince pies, or try it rippled through softened vanilla ice cream for an easy pud.
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Yields:
24 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
247
Ingredients
FOR THE MARMALADE MINCEMEAT
150g
mixed dried fruit
150g
chopped mixed peel
Finely grated zest and juice 1 orange
3Tbsp.
fine shred marmalade, we used Bonne Maman
100g
light brown soft sugar
1tsp.
ground mixed spice
50g
vegetable suet
25ml
orange liqueur, we used Cointreau
FOR THE PASTRY
350g
plain flour, plus extra to dust
40g
cocoa powder
100g
icing sugar
275g
unsalted butter, chilled and cubed
Finely grated zest 1 orange
2
medium eggs
Edible gold spray, to decorate (optional)
Directions
Step 1For the mincemeat, combine all the ingredients except the orange liqueur in a medium pan. Stir over low heat until sugar dissolves, about 10min. Remove from heat, stir in liqueur and set aside to cool completely (it will thicken as it cools).
Step 2To make the pastry, pulse the flour, cocoa, icing sugar and a pinch of salt in a food processor to combine. Add the butter and orange zest and pulse until mixture resembles fine breadcrumbs. Alternatively, mix dry ingredients together in a large bowl, then rub butter and orange zest in with your fingers.
Step 3Add 1 egg and pulse/mix until pastry clumps together. Tip on to a work surface, bring together into a ball, then divide into 3 equal pieces and shape into flattish discs. Wrap each in clingfilm and chill for 1hr.
Step 4Lightly flour a work surface and, working with 1 portion of dough at a time (and keeping others chilled), roll out pastry to 3mm thick. Stamp out 12 circles using an 8cm cutter and use to line a 12-hole bun tin. Repeat with a second piece of dough and another tin.
Step 5Preheat oven to 190°C (170°C fan) mark 5. Put a heaped tsp mincemeat in each pastry case. Roll out remaining pastry to 3mm thick and stamp out 24 stars with a 6cm cutter (re-roll trimmings as necessary). Top each mince pie with a star lid. Beat remaining egg in a small bowl and use to glaze the pastry stars.
Step 6Bake for 20min, or until pastry is crisp and mincemeat bubbling. Leave to cool in the tins for 10min, then carefully transfer to a wire rack. Once cooled, decorate with gold spray (if using) and serve.
TO STORE Make up to 3 days ahead; store in an airtight container at room temperature. To serve warm, reheat in an oven preheated to 170°C (150°C fan) mark 3 for 5min.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
