Keep these festive favourites nice and simple or spice things up with some imaginative twists
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Crunchy marzipan mince pies
Coarsely grate 100g block marzipan, then toss through 50g toasted flaked almonds. Sprinkle over the mincemeatfilled pies, then freeze and bake from frozen as directed, above.
Festive mince pies
Roll out the pastry for lids, sprinkle with 2 tbsp granulated sugar and pat or re-roll into pastry slightly to stick. Use a small (3-4cm) star, holly or heart cutter, or a mixture, to stamp out 12 shapes. Top each pie with one, then freeze and bake from frozen as directed, above.
Cinnamon crumble mince pies
In a small bowl, rub together 50g cubed butter, 7 tbsp plain flour, 5 tbsp demerara sugar and 1½ tsp ground cinnamon. Sprinkle over the mincemeat-filled pies, then freeze and bake from frozen as directed, above. Save the pastry you don’t use for lids for a second batch of mince pies.