Instructions
- Place the flour, salt and caster sugar in to a food processor and pulse a few times to combine all the ingredients – If making the pastry by hand use blunt butter knifes, to cut the butter and grated cheese into the flour, or finger tips to rub the butter into the flour.Wrap in cling film and chill for 1 hour.
- While the machine is still running, add the grated cheese and then the pieces of cold butter. The mixture should look like pale fine breadcrumbs.
- Keeping the machine running, drizzle the beaten egg into the dry pastry crumbs and keep it running until it comes together to form a soft ball
- Wrap the dough in cling film and rest it in the fridge for 10 minutes. Preheat the oven to 200C/Fan 180C /Gas 6.
- While the oven is heating, add the grated orange rind to the mincemeat and give it a mix.
- Divide the pastry into two. Once the pastry has rested, dust the worksurface with a little flour.
- Roll one piece of the pastry out and using a round cutter, cut out circles to fit into the bottom of small tinfoil pastry cases.
- Place a teaspoon of the orange mincemeat into each of the cases.
- Dust the worksurface with a little more flour, and roll out the second piece of pastry.
- Cut out circles of the pastry and place on the top of the mincemeat.
- Use finger tips to press the lid onto the bottom layer of pastry.
- Place all of the mice tarts onto an oven tray that has been covered with non-stick baking parchment or a silicone mat.
- Brush each of the pastry lids with the beaten egg and place the tray into the hot oven. Bake for 20 minutes until the pastry tops are a pale golden.
- Leave to cool before dusting with icing sugar to serve.