Kingcombe Mince Pies for Christmas

Mince Pies

The ingredients may sound a little strange but these really are luxurious mince pies!  The smooth cream cheese guards against any dryness and the orange pastry is a delight.

Ingredients:  (makes 24 mince pies)
 

For the Pastry:
You can of course use shop bought shortcrust pastry but the orange in this version really compliments the mincemeat.
225g butter
100g lard or margarine
450g plain flour
1 large orange ­ grated rind and juice

For the Pies:
I use good quality shop bought mincemeat but feel free to make your own!
225g full fat cream cheese
50g caster sugar
450-550g mincemeat
Splash of milk
Caster or icing sugar to decorate
Butter / margarine for greasing your tin

Method:

• First of all make the pastry as it needs to rest before use.
• Cut the butter and lard or margarine straight from the fridge into the flour and rub in until it resembles breadcrumbs.  This can also be done with a food processor.  Stir in the grated rind.  With a knife or processor, stir the orange juice into the pastry until it just begins to stick together.  You can add a splash of cold water if you don’t have enough juice.  Gather the pastry into a ball, wrap in cling film and rest in the fridge for at least half an hour before using.
• Pre heat oven to gas mark 7, 425F, 220C
• Grease your mince pie tins
• Get pastry out of the fridge
• Put the cream cheese and caster sugar in a bowl and beat until smooth
• Roll out your pastry and using a fluted pastry cutter about 3 inches in diameter, cut out 24 rounds.  Line tins with the rounds
• Fill about half full with mincemeat
• Put a teaspoon full of the cream cheese mixture on top of the mincemeat and smooth over
• Roll out the remaining pastry and with a smaller cutter, about 2 ¼ inches, cut another 24 rounds
• Moisten the undersides of the rounds and place them on top of the filled pies
• Press the edges together lightly and make a small slit in the top of each one
• Brush will cold milk and bake in the centre of the over for 15-20 minutes until light golden brown
• Gently ease them from the tins ­ beware this pastry is quite crumbly.  (I find giving the tin a bang on the work surface loosens them)
• Before serving sprinkle generously with caster or icing sugar

If you can’t be bothered to make your own or want to try this recipe before you commit to batch baking they will be on sale at The Kingcombe Centre Christmas Fayre on Sunday 4th December from 11am ­ 4pm.  There will also be delicious Christmas cakes, a range of other produce and gifts to buy on the day. Click here for more information

Notes to Editor

About Dorset Wildlife Trust  www.dorsetwildlifetrust.org.uk 
Working for a secure future for Dorset’s wildlife enriching the quality of life
Dorset Wildlife Trust works to champion wildlife and natural places, to engage and inspire people and to promote sustainable living.  Founded in 1961, DWT is now the largest voluntary nature conservation organisation in Dorset, with over 25,000 members and over 40 nature reserves.  Most are open daily and there are visitor centres providing a wealth of wildlife information at Brooklands Farm, Lorton Meadows, Kingcombe Meadows and Brownsea Island Nature Reserves, The Purbeck Marine Wildlife Reserve and the Urban Wildlife Centre at Upton Heath Nature Reserve.  DWT plays a key role in dealing with local environmental issues and leads the way in establishing the practices of sustainable development and engaging new audiences in conservation, particularly in the urban areas.
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