Mince Pies

Mince Pies

Makes 60 mini mince pies

For the filling

For the pastry

To bake

Preheat the oven to 180°C.

Put the mincemeat into a bowl, add the grated apple, zest and juice of the clementine and stir to combine. Leave to soak for a few hours preferably overnight.

Make the pastry by mixing the flour and butter in a food processor till the mixture resembles breadcrumbs, add the sugar and egg yolks and pulse to combine, add the water teaspoon at a time until the mixture just begins to bind together. Put on to a floured surface and work into a ball, wrap in cling film and let it rest in the fridge for at least one hour.

Rollout pastry and using a cutter cut into rounds to fit the mini muffin tins, using a star cutter cut out the lids. Place the rounds into the mini muffin tins, add a spoon of the mincemeat filling and top with the pastry star brush with beaten egg and dust with caster sugar.

Bake in a pre-heated oven until crisp and golden brown on top they should take about 12-15 minutes. Remove from the tins while they are still warm and leave to cool on a rack.

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