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Rum, raisin & custard mince pies

Rum, raisin & custard mince pies on plates

Rum, raisin & custard mince pies

Name: Rum, raisin & custard mince pies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 12
Ingredients: 225g cold unsalted butter; 300g plain flour plus extra for dusting; 1 large orange, zested and juiced; 75g caster sugar; 1 beaten egg for glazing; 2 tbsp demerara sugar; 200ml shop-bought custard; 2tbsp spiced rum; 3tbsp cornflour; 400g jar mincemeat; 2 Cox apples, finely chopped

Esther Clark

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Makes 12

More effort

Prep: 30 mins

Cook: 30 mins

plus 3 hrs chilling

A star rating of 4 out of 5.4 ratingsRate

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These festive boozy mince pies might look familiar, but hiding inside is a delicious creamy custard filling that oozes out once you take a bite

Easily doubled

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

225g cold unsalted butter
300g plain flour

plus extra for dusting
1 large orange, zested and juiced
75g caster sugar
1 beaten egg

for glazing
2 tbsp demerara sugar

For the filling

200ml shop-bought custard
2tbsp spiced rum
3tbsp cornflour
400g jar mincemeat
2 Cox apples, finely chopped

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Nutrition: per serving

kcal411
fat18g
saturates10g
carbs57g
sugars34g
fibre2g
protein4g
salt0.04g

Method

step 1

Wrap the butter in parchment and put it in the freezer for 1 hr before using. Tip the flour into a large bowl with ¼ tsp salt and mix together. Take the cold butter and coarsely grate it into the flour, dipping the end in as you go to stop it clumping. Mix in the orange zest and caster sugar, then swiftly add the orange juice and 2-3 tbsp cold water. Bring together with your hands then wrap and chill for at least 1 hr.
step 2

For the filling, heat the custard in a pan over a low heat. Mix the rum with the cornflour, then whisk it into the custard. Bring to a simmer and cook, stirring continuously, for 3 mins. Strain to remove any lumps. Set aside to cool, then chill for 1 hr – it should be thick once cooled.
step 3

Heat the oven to 200C/180C fan/gas 6. Butter a 12-hole fairy cake tin. Mix the mincemeat with the apple in a bowl. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cut out 24 rounds with an 8cm cutter. Re-roll any scraps as you go to get the full amount. Place 12 of the rounds in the holes. Put a spoonful of the mincemeat into each one, followed by a heaped teaspoon of custard and a little more mincemeat. Top with the remaining pastry rounds, seal the edges with a fork and cut a tiny cross on the top of each one with a sharp knife. Brush with egg and sprinkle with the demerara sugar. Bake for 25-30 mins or until golden and crispy. Leave to rest for 10 mins before serving warm.

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A star rating of 4 out of 5.4 ratings

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