
Festive Mince Pie Twists
Don’t worry if you don’t have any great talent for baking, these festive twists are just delicious and so easy to make. A modern spin on traditional mince pies with some orange zest and a pinch of cinnamon to spice things up.
Quick Stats
Easy
16 twists
15 minutes bake time
Festive Mince Pie Twists
Don’t worry if you don’t have any great talent for baking, these festive twists are just delicious and so easy to make. A modern spin on traditional mince pies with some orange zest and a pinch of cinnamon to spice things up.
Ingredients
- 2 x 320g Jus-Rol Ready Rolled Shortcrust Pastry Sheets
- 411g jar mincemeat
- zest of 1 large orange
- 25g caster sugar
- 1 tsp ground cinnamon
- A little icing sugar, to finish
Equipment required
- Rolling pin
- 2 large baking trays
- Grater
- Teaspoon
- Knife
- Sieve
Techniques Used
-
How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat the oven to 200°C, (180°C for fan assisted ovens), Gas Mark 5.
- Carefully unroll out the ready-rolled pastry sheets. Use the greaseproof paper supplied with the pastry to line two large baking trays.
- Spread one pastry sheet with the mincemeat evenly to the edges.
- Grate over a generous amount of orange zest and place the remaining pastry sheet on top.
- Mix together the sugar and cinnamon and sprinkle over the pastry evenly. Use your hands to press the sugar mixture into the pastry.
- Cut into 16 equal-sized strips and twist each strip holding both ends and place on the prepared baking sheets.
- Bake for approximately 15 minutes until golden. Allow to cool, sieve over the icing sugar before serving.
Serving Suggestion: Enjoy with crème fraiche, cream or ice-cream.