Christmas buns
Paul Hollywood's fruit rolls can be made ahead then heated up before adding a glossy glaze and citrus icing
Easy florentine mince pies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 14
Skip to ingredients
- 115g mincemeat(ensure vegetarian, if needed)
- 1 orangezested
- 1 1⁄2 tbsp bourbonor orange juice
- 30g ground almonds
- 60g glacé cherriesroughly chopped
- 375g sheet of ready-rolled shortcrust pastry
- 1 tbsp milk
- 1 tbsp demerara sugar
- 50g dark chocolate
Nutrition: Per serving
- kcal205
- fat12g
- saturates4g
- carbs21g
- sugars8g
- fibre2g
- protein3g
- salt0.2g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Mix the mincemeat, orange zest, bourbon or orange juice, ground almonds and cherries together in a medium bowl.
step 2
Unravel the pastry on its baking parchment and stamp out as many circles as you can using an 8cm round cutter. Re-roll the offcuts and stamp out more circles until all the pastry has been used (you should get about 14 in total). Spoon 1 tsp of the mincemeat mixture into the middle of each circle, leaving a 2cm border. Gently fold the edges of the exposed pastry inwards to slightly cover the filling.
step 3
Transfer the pies to the lined baking sheet, spaced slightly apart. Brush the pastry with the milk and sprinkle with the sugar. Bake for 18-20 mins until golden brown, then leave to cool slightly.
step 4
While the pies cool, put the chocolate in a heatproof bowl and melt in 20-second bursts in the microwave, or melt in a heatproof bowl set over a pan of simmering water, ensuring the bowl isn’t touching the water. Drizzle over the pies before serving. Will keep in an airtight container for three days.
