Star Topped Minced Pies

Courtesy of Nigella Lawson.
Ingredients - (Makes 24 pies).
1 cup, all purpose flour,
1 1/2 oz. (45g), vegetable shortening,
1 1/2 oz. (45g), cold, unsalted butter,
Juice of 1 small orange, refrigerated,
1/2 cup, mincemeat,
1 egg, mixed with water for glaze,
Icing sugar, for dusting.

Preheat oven to 425F (220C).
(1)Place flour in a bowl, and (with your hands) work in small amounts of shortening, and butter. Combine well, and place the mixture in a freezer for 20 minutes.
(2)Remove flour mixture from the freezer to a food processor, and pulse it till it's transformed into oatmeal-like, crumbs. Add orange juice, and pulse again, till just combined (if more liquid is needed, use iced water).
(3)Take the dough out, and work it a little with your hands, then separate it to two parts, wrap each in plastic wrap, and refrigerate for 20 minutes.
(4)Remove from refrigerator, and roll the dough thinly.
(5)Cut out circles, using cookie cutter. Place each circle in a mini tart, or standard muffin mould. Press dough circles gently into the moulds, and add a teaspoon of mincemeat on top.
(6)Cut out stars out of the remaining dough, and cover each mincemeat pie with one.
(7)Glaze top of each pie, and bake for 10-12 minutes.
(8)Remove cooked pies from the oven, and cool on a rack. Dust with icing sugar before serving.
Bon Appetit!
Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
Ounces-to-grams conversions
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Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, dive-angel (Karin), flickr, Jasmine&Roses, Mélanger, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams

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