These Earl Grey Mince Pies are simple and delicious. They are the perfect handmade Christmas gift, best enjoyed with a cup of tea in front of the fire.
For the mincemeat:
Put all the dried fruit and spices in a bowl and mix thoroughly.
Place the zest, sugar, Dragonfly Earl Grey Tea and Amaretto in a pan and heat gently until sugar dissolves.
Pour the mixture over the mixed fruit and stir gently.
Cover and allow to sit for two days. After two days the mincemeat can be used for mince pies.
For the pastry:
Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together using your thumb and first two fingers to a crumb consistency.
Add 125g caster sugar and 1 large beaten egg, mix together.
Tip out onto a lightly floured surface and fold until the pastry starts to come together, be careful not to over knead.
Wrap the pastry in cling film and chill in the fridge for 10 minutes.
Get your pre prepared Dragonfly mincemeat out of the fridge.
Heat oven to 220°C.
Once the pastry has chilled, roll it out to a 3mm thickness.
Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp of mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the top to allow the steam to escape whilst cooking.
Bake the mince pies for 15-20 mins until golden brown. Leave to cool before removing them from the muffin trays and dusting with a little more icing sugar before serving.
If you have leftover mincemeat, pack into sterile jars and keep in the fridge for up to 1 year.