Gloverly Cupcakes

It’s about time we put some mince pies on the blog! If you only bake one thing this Christmas, have a go at these, they really are super, especially when they are warm straight out of the oven with a cup of tea. This recipe is from Josceline Dimbleby. This year I can’t make enough mince pies, I think I have already baked over 60, some are in the freezer ready for Christmas and the rest have been taking into the office as well as having a a few left over for an afternoon snack.

Makes about 24.

For the pastry 
500g strong plain white flour
175g icing or caster sugar
375g butter
the finely grated rind and juice of 1 large orange

For the pie filling
250g cream cheese or mascarpone
25g golden caster sugar
500-625g good quality mincemeat
the grated rind and juice of 2 lemons
milk to glaze
caster sugar

• Make the pastry first. Sift the flour and sugar into a mixing bowl. Cut the butter into small pieces, stir these into the flour and rub lightly with your fingertips until the mixture resembles breadcrumbs. Stir in the orange rind. Using a knife, stir in the orange juice until the dough just begins to stick together. Gather up the dough into a ball, wrap in clingfilm and refrigerate for 30 minutes before using.
• Pre-heat the oven to 220C/gas mark 7.
• Put the cream cheese and caster sugar into a bowl and beat until smooth.
• Knead the pastry lightly and roll out about three quarters to about 3-4mm thick. Using a 7.5cm diameter pastry cutter cut out 24 rounds, re-rolling the pastry as necessary. Butter two sheets of patty tins and line them with the pastry rounds. Spoon the mincemeat into a bowl and stir in the lemon rind and juice. Fill the lined patty tins to about half their depth with mincemeat, then put a teaspoonful of the cream cheese mixture on top and spread level. Roll out the remaining pastry and cut 24 smaller rounds. Moisten the underside of the top with milk and press well onto the top, ensuring that you form a good seal with the pastry from the bottom layer.
• Brush the tops of the pies with a little milk and bake in the centre of the oven for 15-20 minutes until light golden-brown. Let the pies cool down before easing them from the tins gently with a round-bladed knife. Serve warm (they can be reheated), or at room temperature. Before serving, sprinkle with caster or icing sugar.