Mince Pies
Makes 60 mini mince pies
For the filling
- 410g Mincemeat
- 1 Eating apple grated
- 2 Clementines zest & juice
For the pastry
- 350g Flour
- 175g Butter
- 100g Icing sugar
- Pinch of salt
- 3 Egg yolks
- Water
To bake
- 1 Egg beaten
- 1-2tsp Caster sugar
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.