Mince Pies with Frangipane & Orange Zest

You will need a 12 hole mince pie/muffin tin and an 8cm scone cutter.

180c (160 fan)

1. Add all the ingredients for the pastry into the food processor and pulse until the mix appears as damp breadcrumbs. Tip out into a large bowl and bring together with your hands until it is in a ball. It will come together well as the dough relaxes in the fridge. Wrap in cling film and refrigerate for an hour.
2. In the same bowl of the food processor, you can make the frangipane. Add all ingredients and whizz until you have a smooth paste. Scrape the frangipane out into a bowl, cover and refrigerate for an hour.
3. Take the pastry out of the fridge and work it a little in your hands into a ball and then flatten the ball in-between two sheets of greaseproof paper. Roll out until 3mm thick and then cut out rounds with the scone cutter. Bring the leftover pastry together and roll out again to cut more rounds.
4. Place each disc of pastry into the tin and press gently into the tin. Spoon 1tsp of mincemeat into each pie allowing room on top for the frangipane.
5. Spread the frangipane on top with a small spatula or knife and then bake in the oven for about 25 minutes or until nice and golden brown.

Allow to cool slightly before serving, and dust with a little icing sugar, if you like.

(Keep any fully cooled mince pies in an airtight container)