Take home a box of homemade mince pies made with a sweet pastry
Zest the orange. Mix with the mincemeat, salt, sugar and cinnamon. Keep in a bowl covered with cling film until ready to use.
Scrape the seeds from the vanilla pod, cut the butter into small cubes and place in a bowl. Add the flour and the sugar and rub together with the tips of your fingers until the mixture resembles breadcrumbs. Add the egg and bring the mix together until it forms a ball. Knead with the palm of your hand until smooth, wrap in cling film and rest in the fridge for at least 30 minutes.
Flour the work surface and roll out the pastry as thinly as possible. Cut out approximately 12 rounds with a pastry cutter and place them in the base of your patty tins.
Prick all the pie bases with a fork to stop them rising. Fill each case with about 3 teaspoons of mincemeat mix, top with a star shape piece of pastry. Bake in the oven for approx 20 minutes until golden brown.
Remove from the oven and allow to rest for 1 minute before placing on a wire rack to cool.
Serve warm with a light sifting of icing sugar on top.
«You can keep the pies for 2-3 days in an airtight container and reheat them when needed.»