The Pastry Bit...

Sweet Pastry

225g slightly softened butter
2 Egg Yolks - free range are best
450g Plain flour
Zest of one Orange - wash and dry the orange before zesting it to remove any sprays
150g Icing sugar -sieved if you have time
3 Tablespoons Milk or water - you may need a little more liquid..we use milk.

For the pastry;

Cream the butter and icing sugar together in a food mixer, or with a hand held mixer,until white and creamy.

Add the egg yolks and the orange zest.

Add in the flour, do not over mix, until the pastry comes together, which is very quickly, stop the mixer and bring together gently into a ball.

Leave to chill in the fridge covered with cling film for at least 1 hour.- it lasts for at least 1 week in the fridge but is usually used up in a day or two.

Preheat the oven to 150C/300F/gas mark 2.

Roll out the pastry on a well floured surface, do not overfill with the baked mincepie filling as it will spill out and be sticky and look messy. Individual mince pies take about 25 mins to cook you can brush the top with a little egg yolk and milk mixed, before they go in the oven, if you want them to be golden in colour. Dust them with sieved icing sugar before serving, enjoy. Imagine it's nearly Christmas...