Mince Pies with Orange Brandy Syrup Sauce
Ingredients: (makes 20 approx)
1 jar Mincemeat (it's sweet - buy in baking section in supermarkets
not the butchers)
for Shortcrust Pastry
225g plain flour
140g butter - soft
a pinch of salt
1 egg - beaten
water - enough to bind the pastry
Orange Syrup Sauce
2 oranges - zest and juice
250g brown sugar
2 cinnamon sticks - broken in half
4 tbsp orange liqueur - I used Grand Marnier
Make the shortcrust pastry: sieve the flour and salt, rub
in butter and bind with beaten egg and water. Leave for one hour
in fridge. Preheat the oven to 180ºC. Grease the bun trays.
Roll out pastry until quite thin, cut out rounds of approx 7cm
(or size of your bun tray), Fill each bun tin with round of pastry
and put a tablespoon of mincemeat into each tin. Rub the edges
of the pastry with water or beaten egg and put another round of
pastry on top and press edges together. Brush some beaten egg
on top. Bake in preheated oven for about 20 minutes. Allow them
to cool and dust with icing sugar.
Brandy Syrup Sauce: Combine the orange juice and brown sugar
in a small saucepan, stir constantly over moderate heat, without
boiling, until sugar is dissolved. Increase the heat, add the
cinnamon sticks, brandy and orange liqueur and stir until liquid
is syrupy. Remove the cinnamon sticks and add the orange zest.
Can serve hot or cold. Best hot over minced pies.
This sauce also great over ice-cream.