The Ultimate Organic Mince Pies
Tom and Henry Herbert - The Fabulous Baker Brothers of Hobbs House Bakery - have created something truly special with this orange-infused shortcrust pastry.
With a fluffy cream cheese & almond topping, you'd be hard-stretched to find a more delicious festive pie than this!
- 330g mincemeat
- 1 quantity sweet short crust organic pastry
- 300g full fat organic cream cheese
- 2 oranges
- 50g dried cranberries
- 50g flaked almonds
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp ground ginger
- 3 pieces stem ginger, finely chopped
- 3 tbsp icing sugar
Preheat the oven to 220C/450F/Gas 8.
Take a 12-hole deep muffin tin - if you have an old tin then lightly grease it, however if you’re using a non stick tin you don’t need too.
Roll the pastry to 3mm thick then zest one of the oranges over half the pastry. Fold the other half of the pastry over the top then press down lightly.
Roll the pastry to 3mm thick then stamp out rounds 2cm larger than the holes of the bun tin. Press each disc gently into the bun tin, making sure that it doesn’t tear.
Mix the mincemeat with 25g of the flaked almonds, then add the cranberries, chopped ginger, spices and zest of the second orange, then mix once more until really well mixed.
Place spoonfuls of mincemeat into each pastry disc, filling to about 2/3 full.
Whisk the cream cheese, 3 tbsp of orange juice and the icing sugar together until smooth and creamy. Taste to check for sweetness, adding more orange juice and sugar if necessary.
Place a spoonful of the cream cheese mix on top of the mincemeat then scatter over the flaked almonds.
Place in the oven and bake for 12-14 minutes until golden brown and bubbling.
Leave to cool slightly before removing from the tin – best served warm.
Tip – if you’re cooking these and then having some the next day, they’re best placed back in a hot oven for a few minutes to crisp back up.