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Deep Filled Mince Pies with Pistachio & Custard by Ryeland House Cookery

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Deep Filled Mince Pies with Pistachio & Custard by Ryeland House Cookery

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Mince pies are a staple in the festive season; indulge in delicious homemade treats this Christmas with Anne Neary, of Ryland House‘s recipe.
 
Makes 20-24 mini or 12 deep filled mince pies

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  • mincemeat
  • Approx ½ pt custard cold

For the pastry

  • 150gr 6oz butter, very cold, cut into cubes
  • 225gr 8oz plain flour, plus extra for rolling out
  • 2 tbl icing sugar
  • 1tbl ground almonds
  • Rind of a small orange
  • 1 egg yolk
  • 1 tbsp water approx

For the pistachio topping

  • 110 gr /4oz pistachio nuts
  • 110gr plain flour
  • 55gr/2oz butter
  • 55gr caster sugar

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1. Make the pastry by rubbing the butter and flour together with your fingertips until the mix resembles crumbs .   Stir in the sugar and add the almonds and orange rind and a good pinch of salt, then add the egg yolks and water  and work into the mix with a knife until the dough start to clump together.   Press the dough together with your hands to form a ball, split in two and knead each half briefly until smooth.   Shape into a flat disc.    Wrap in cling film then chill while you make the topping.

2. To make the topping sieve the flour into a bowl and rub in the butter add the sugar and pistachios

3. Heat oven to 200C/fan 180C/gas 6.

4. Roll out one of the discs of pastry on a lightly floured surface and cut 12 x 9cm circles (or 10 x 10 cm circles, depending on the depth of your muffin tin) with a round  cutter.   Push into the wells of a 12 hole muffin tin.  Or a mini muffin tin with smaller discs .

5. Put a dsp custard in each pastry case followed by dsp mince meat and sprinkle over the topping    Bake for 18-20 mins until golden for deep mince pies and approx 12 mins for mini .    Leave to cool almost completely in the tin before lifting out.   Serve dusted with a little icing sugar if you like.   Repeat with remaining mix to make a second batch.

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