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Orange Shortbread Mince Nuts and Berry Pies

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Orange Shortbread Mince Nuts and Berry Pies
Shortbread Mince and Berry Pies with Biscuit Topping
Course Snacks
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Biscuit Topping:
Filling:
To finish:
Course Snacks
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Biscuit Topping:
Filling:
To finish:
Shortbread Mince and Berry Pies with Biscuit Topping
Instructions
Make the shortbread:
  1. Mix the flour, cinnamon, orange zest and sugar together and rub in the butter, forming a soft dough.
  2. Flatten it slightly and wrap in cling wrap.
  3. Chill for at least 30 minutes or until needed.
  4. NB: The dough can also be frozen at this stage. When defrosting, let it soften to room temperature to help with the rolling out.
  5. Remove the dough from the fridge and leave it to soften.
  6. Roll out thinly on a lightly floured surface and cut out circles of dough to line lightly buttered mince pie tins.
  7. Lightly press a fork around the edge of each.
  8. Place a teaspoonful of the mincemeat mixture onto each shortbread case and flatten out a little.
Make the biscuit topping:
  1. Whisk the egg whites in a medium bowl for a few moments with a fork until it becomes loose and a bit frothy.
  2. Add the almonds, sugar and almond extract and mix together until well blended into a soft mixture, loose is okay.
To Complete:
  1. Spoon over 1 teaspoon of the biscuit mixture per mince pie, spreading it out a little. (No need to be too fussy, as they bake, the topping will naturally spread out and cover any gaps.)
  2. Run a wet finger all over the surface to give a smoother biscuit finish or else leave it quite rustic.
  3. Bake the mince pies at 180°C for about 20 minutes until golden on top.
  4. Leave them to cool in the tins. (This makes them easier to remove without any crumbling.)
  5. Mix the icing sugar with the cinnamon, if using.
  6. Remove the cooled mince pies to a wire rack or plate.
  7. Dust liberally with the icing sugar and cinnamon.
Recipe Notes

* Biscuits can be made a few days ahead of time and re-heated for about 10 minutes at about 170°C, along with another dusting of icing sugar if preferred!

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