Whip up some incredibly quick and easy mince pies this Christmas – you don’t even need a tin!
Preheat the oven to 180C/350F/Gas 4.
For the pastry, rub the flour, butter and turmeric together with your fingertips until the mixture resembles breadcrumbs. Gradually add the water to bring the dough together. Roll into a ball, wrap in cling film and chill in the fridge for 20 minutes.
Roll out the dough on a floured work surface to the thickness of a pound coin and cut out 7.5cm/3in circles using a cookie cutter.
For the filling, mix the mincemeat, orange zest and sherry together in a bowl.
Hold one pastry circle in your hands and put a spoonful of the filling mixture in the middle. Crimp the edges together and lay on a baking sheet. Repeat the process with the remaining pastry and filling.
Brush the mince pie dumplings with egg wash and bake in the oven for 15 minutes or until golden-brown.
Serve with clotted cream, dusted with cinnamon and nutmeg.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.