Method. Rub the flours, white flora and margarine together to form a lumpy texture. Add the sugar, egg and water and mix together. Knead slightly, then wrap in cling and chill in the fridge.. Chill the mince pies for 15-20 minutes. Preheat the oven to 180C/160Fan/350F/gas mark 4. Bake the pies for about 20 minutes or until light golden brown. Leave to cool in the tin for about 10 minutes before gently removing and transferring to a wire cooling rack. Serve warm dusted with a little icing sugar, if desired.
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Tradition has it you should eat a mince pie on all twelve days of Christmas to ensure good fortune for the year ahead. Currently we are on day 12. The viennese topping is made up of soft butter, plain flour, cornflour, icing sugar and vanilla extract. Put all the ingredients in the bowl of your food processor and give it a whizz.. 1. Place the flour, sugar, orange zest and butter together in a large bowl. 2. Rub together until mixture resembles bread crumbs. 3. In a jug, beat together the egg yolk and 1 tablespoon of orange juice. 4. Make a well in the centre of the flour mixture, and pour in the egg and mix well until it forms a dough.
