Hazelnut Crunch Mince Pies

They're a Christmas classic, so make sure you add that all important finishing festive touch. Jazz up your homemade mince pies by scattering chopped hazelnuts for that ultimate crunch.

Hazelnut Crunch Mince Pies

Ingredients

  • 250g plain flour, plus extra for dusting
  • 100g chopped hazelnuts
  • 75g icing sugar, plus extra for dusting
  • 140g cold butter cut into cubes
  • 1 egg, separated

Instructions

  • 1. Put the flour, half the hazelnuts, the icing sugar and butter in a food processor and blitz to a sandy texture. Add the egg yolk and 1-2 tbsp water, and blitz briefly until the dough clumps together. Tip out onto a work surface and knead the dough a little until smooth. Flatten to a puck shape, wrap in cling film, then chill for 30 mins.
  • 2. Mix the mincemeat, apple and orange zest in a bowl. Heat oven to 200C/180C fan/gas 6. Unwrap the pastry and roll out on a lightly floured surface to the thickness of a £1 coin. Stamp out 12 circles with a 10cm fluted biscuit cutter and use them to line a 12-hole muffin tin.
  • 3. Fill each pie with the mincemeat mixture. Scrunch up the pastry trimmings and re-roll to the same thickness as before. Stamp out 6 circles using an 8cm cutter, and 6 stars. Put the remaining hazelnuts in a dish and lightly whisk the egg white in another. Brush a little egg white around the inner rim of each pie, then brush one side of each pastry lid, and the stars. Press each lid into the hazelnuts, egg-side down, so they stick, then lightly press on top of the pies, nutty-side up. Repeat with the stars and place these on the remaining pies.
  • 4. Bake for 20 mins or until golden and crisp. Leave to cool in the tin for 5 mins, then scoop out and cool on a wire rack. Dust with icing sugar before serving. Will keep in a sealed container for 3 days.

1-12 of 17

1-12 of 17

Scroll to top