- Preheat the oven to 200°C, gas mark 6. Grease a 20cm x 4.5cm round loose-bottomed tin.
- Place the flour, butter and zest in a food processor and blend until the mixture resembles fine breadcrumbs. Gradually add 2-4 tablespoons of very cold water, pulsing lightly between each addition until the mixture forms a ball. You may not need all the water.
- Wrap the pastry in clingfilm and chill for 30 minutes.
- Roll the pastry out on a lightly floured surface to a thickness of a £1 coin, always rolling the pastry in one direction to prevent over-stretching it. Using a 9-10cm cutter, stamp out 15 circles, re-rolling the pastry if necessary.
- Spoon a generous teaspoonful of mincemeat into the centre of each pastry circle. Gather up the edges with the thumb and forefinger of each hand to make a small open square. Repeat with the other circles, fitting each one snugly into the prepared tin until the tin is full.
- Bake for 20 minutes then reduce the temperature to 180°C/350°F Gas Mark 4 and cook for a further 20 minutes. Remove from the oven and leave to cool slightly. Turn out onto a serving plate. Dust with icing sugar and serve with Waitrose Cointreau Cream.
- Recipe from www.waitrose.com/recipes
- For more tasty recipes see Yours Magazine, out every fortnight on a Tuesday
Perfect to share with family and friends, our generous open mince pie is made up of lots of individual pies so there's one for everyone
200g (7oz) plain flour 100g (4oz) butter, chilled and diced, plus extra for greasing Finely grated zest of 1 large orange 410g (14oz) jar Waitrose Cranberry and Port Mincemeat Icing sugar, to dust
Time: 45 mins Serves: 15 Nutrition: n/a