Star-topped mince pies

Star-topped mince pies
Serves: 36

1-2/3 cups all-purpose flour
5 tablespoons vegetable shortening, such as Crisco
1/2 stick (4 tablespoons) cold butter
Juice of 1 orange
Pinch of salt
Approximately 2/3 cup mincemeat
Confectioners' sugar for dusting

1. Get out your 12-hole mini-muffin pans along with a 2�-inch fluted, round
Cookie cutter and a 1�-inch star cutter.

2. Measure the flour into a shallow bowl or dish and, with a teaspoon,
Dollop little mounds of vegetable shortening into the bowl. Add the butter,
Diced small, shake to cover it, then put in the freezer for 20 minutes. This
Is what will make the pastry so tender and flaky later.

3. Mix together the orange juice and salt in a separate small bowl, cover
And leave in the refrigerator to chill.

4. After the 20-minute pause, empty the flour and fat into the bowl of your
Food processor and blitz until you've got a pale pile of cakelike crumbs.
Pour the salted juice down the funnel, pulsing until it looks as if the
Dough is about to cohere; you want to stop just before it does (even if some
Orange juice is left). If all your juice is used up and you need more
Liquid, add some iced water.

5. If you prefer to use a freestanding mixer to make the pastry, cut the
Fats into the flour with the paddle, leaving the bowl in the refrigerator to
Chill down for the 20-minute flour-and-fat-freezer session. Add liquid as
Above. I often find the pastry uses more liquid in the mixer than the
Processor.

6. Turn the mixture out of the processor or mixing bowl onto a pastry board
Or work surface and, using your hands, combine to a dough. Then form into 3
Disks (you'll need to make these in 3 batches, unless you've got enough
Mini-muffin pans to make all 36 pies at once).

7. Wrap each disk in plastic wrap and put in the refrigerator to rest for 20
Minutes. Preheat the oven to 425 degrees.

8. Roll out the disks, one at a time, as thinly as you can without
Exaggerating. In other words, you want a light pastry case, but one sturdy
Enough to support the dense mincemeat. This is an easy-going dough, so you
Don't have to pander to it; just get rolling and patch up as you need.

9. Out of each rolled-out disk, cut out circles a little wider than the
Indentations in the tart tins. I use a fluted cookie cutter for this. Press
These circles gently into the molds and dollop in a scant teaspoon of
Mincemeat.

10. Next, cut out your stars with your little star cutter - re-rolling the
Pastry as necessary - and place the tops lightly on the mincemeat.

11. Put in the oven and bake for 10-15 minutes. Keep an eye on them, as they
Really don't take long and ovens do vary.

12. Remove from the oven, prying out the little pies right away and letting
The empty tin cool down before you start putting in the pastry for the next
Batch. Carry on until they're all done.

13. Dust over some confectioners' sugar by pushing it through a tea
Strainer, and serve the pies with one of the butters.

MAKE-AHEAD TIP: Make the mince pies up to 1 week ahead and leave to cool.
Store in an airtight container layered between sheets of parchment paper.
Pop into a warm oven for 3-4 minutes before serving, dusted with
Confectioners''s sugar.

FREEZE-AHEAD TIP: Make and pack the pies as above and freeze for up to 3
Months. Thaw overnight on a cooling rack and reheat as above.