🥧✨️Christmas Mince pies!✨️🥧 •For the pastry combine dry ingredients & orange zest before adding in your centimetre cubed cold fats. I recommend half butter half vegetable shortening as I find this makes a lovely light & flaky shortcrust pastry. •You don't need a food processor to make your pastry, lightly rub the flour mixture & butter between your fingers until you get crumbs. Try to avoid over handling the mixture & your butter getting too warm. •Next add your liquid & press your dough into a ball before leaving to rest in the fridge for around 30 minutes. •Roll out your pastry on a floured surface until it's a few millimetres thick. The size of your pastry disks will depend on the depth of your pan. Deeper pan, bigger disks. If you don't have cutters, you can use the edge of a glass or small bowl. •Using either store bought or homemade mince, half fill your pies. Be cautious not to over fill your pie crust as they will leak. •Using a slightly smaller cutter, make lids for your pies & firmly press down on the edges to seal. If you don't have any cut out designs on your pie lid, be sure to puncture the top with a knife to allow the steam to escape while cooking & avoid pie explosions. •Bake at 180°c for 12-15 mins. This recipe makes 4 deep or 6 shallow mince pies. The recipe can be doubled/tripled for a larger batch! SHORT CRUST PASTRY •100g Plain Flour •30g Unsalted Butter •30g Veg Shortening •1/8tsp Nutmeg •Orange zest (optional) •Pinch of Salt •50ml fresh Orange juice (or cold water) I used store made Mincemeat from - a mixture of dried fruits & spices etc (Does not contain actual meat). • #christmas #christmasbaking #christmasfood #christmasrecipe #christmasrecipes #mincepies #mincepierecipe #christmaspie #pierecipe — @jessicabakes_x TikTok