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LUXURY MINCE PIES AND TREWITHEN DAIRY CORNISH CLOTTED CREAM


FOR THE ORANGE SHORTCRUST PASTRY: 450g Plain fl our 170g Icing sugar 350g Trewithen Dairy Butter, cold and cubed Finely grated rind and juice of 1 large orange


FOR THE FILLING: 500g Mincemeat


225g Full fat cream cheese 60g Caster sugar Trewithen Dairy Cornish Milk, to glaze


TO SERVE: 400g Trewithen Dairy Cornish Clotted Cream


1 Pre-heat oven to 190C and grease two standard bun tins.


2 Place the fl our into a large mixing bowl and rub in the cubed butter, using your fi ngertips, until it resembles breadcrumbs. 3 Add the icing sugar and orange rind and stir well.


4 Bind the mixture together with the orange juice, so it forms a soft dough. Wrap in greaseproof or reusable wrap and chill for at least half an hour.


5 While the pastry is chilling, mix together the cream cheese and caster sugar in a bowl until combined.


6 Roll out pastry onto a fl oured surface to about 5mm thick. Cut out larger rounds for the pie bases and slightly smaller ones for the lids, until all the pastry is used up and you have an even number of each.


7 Lay the bases in the greased tin and fi ll with 1 heaped tsp of mincemeat, followed by half a tsp of the cream cheese mixture.


8 Once fi lled, top with the pastry lids, pressing fi rmly around the edges to ensure the pies are sealed.


9 Use a pastry brush to glaze the pies with a little milk and use a sharp knife to make a small slit in the top of each pie, to allow steam to escape during cooking.


10 Bake for 15 to 20 minutes, or until just starting to brown. Once cooked, leave to cool in the tin for 10 minutes, then carefully trans- fer to a cooling rack.


11 Dust with icing sugar and serve with Trewithen Dairy Cornish Clotted Cream.


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