Slice and serve warm with cream or brandy butter
1 egg, lightly beaten, to glazePinch of grated fresh nutmegThis ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. For the filling, gently heat the brandy, whisky, rum or orangejuice, add the star anise and put it to one side to cool and infuse.
To make the pastry, sift the flour into a large bowl with a pinch of salt, then rub in the butter with your fingertips until it resembles coarse breadcrumbs. Stir in enough ice-cold water with a cutlery knife until the pastry begins to clump together. Bring together the mixture with your hands, then turn on to a lightly floured board and gently knead together until smooth. Flatten and shape into a disc and wrap in baking parchment. Leave to rest in a cool place for 20min .
Preheat the oven to 200°C mark 6. For the filling, mix together the mincemeat, citrus zest and spices, then pour in the brandy mixture, discarding the star anise. Divide the pastry into two-thirds and a third. On a lightly floured work surface, roll out the larger piece to line a 36 x 13cm loose-bottomed rectangular flan tin, letting it overlap the sides. Line with baking parchment and baking beans. Bake in the oven for 15min until the edges have set. Remove the beans and paper and return to oven for 5min or until the base feels sandy to the touch. Set aside to cool in the tin on a wire rack. Trim any excess pastry.
Spoon the mincemeat mixture into the cooled pastry case. Roll out the remaining pastry to create a lid; stamp out a few small snowflakes using a cutter. Brush the edges of the pastry base with cold water, then lay the pastry lid on top and press to seal. Trim to neaten. Brush all over with the beaten egg and bake in the oven for 30-35min or until the top is golden. Remove from the oven and leave to cool for 10min. Dust with icing sugar and serve hot or at room temperature.
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