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Easy gingerbread mince pies

Gingerbread mince pies on a wire rack and two small plates

Easy gingerbread mince pies

Name: Easy gingerbread mince pies
Prep time: 45 min
Cook time: 22 min
Total time: 1 h 7 min
Yield: 12
Ingredients: 500g vegetarian mincemeat; 1 orange zested; 1 Granny Smith apple peeled, cored and grated; 2 tbsp whole milk; icing sugar for dusting; 375g plain flour plus extra for dusting; 1½ tbsp icing sugar; 1 tbsp ground ginger; 1½ tsp ground cinnamon; ½ nutmeg finely grated; 225g cold unsalted butter cut into cubes

Anna Glover

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Serves 12

Easy

Prep: 45 mins

Cook: 22 mins

plus chilling and cooling

A star rating of 4 out of 5.1 ratingRate

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Add ginger, cinnamon and nutmeg spices to pastry to make gingerbread-flavoured mince pies. Decorate with stars and dust with icing sugar to serve

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g vegetarian mincemeat
1 orange

zested
1 Granny Smith apple

peeled, cored and grated
2 tbsp whole milk
icing sugar

for dusting

For the pastry

375g plain flour

plus extra for dusting
1½ tbsp icing sugar
1 tbsp ground ginger
1½ tsp ground cinnamon
½ nutmeg

finely grated
225g cold unsalted butter

cut into cubes

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Nutrition: Per serving

kcal388
fat18g
saturates10g
carbs52g
sugars23g
fibre2g
protein4g
salt0.03g

Method

step 1

First, make the pastry. Tip the flour, icing sugar, spices and a pinch of salt into the bowl of a food processor. Add the butter and pulse until the mixture resembles breadcrumbs. Add cold water, 1 tbsp at a time, pulsing between each addition until the mixture starts to come together into a dough. Remove a third of the dough and shape it into a flat disc, then do the same with the larger piece of dough. Wrap and chill for 30 mins.
step 2

In a bowl, combine the mincemeat, orange zest and grated apple. Heat the oven to 200C/180C fan/gas 6. Roll the larger pastry disc out on a lightly floured work surface to a 3-4mm thickness. Use a 10cm biscuit cutter to stamp out 12 circles, then use these to line the holes of a 12-hole muffin tin. Divide the mincemeat mixture between the pastry cases. Brush the pastry edges with the milk.
step 3

Roll the smaller piece of pastry out to the same thickness on a lightly floured work surface. Use an 8cm biscuit cutter to stamp out 12 more circles, then use these to top the mince pies, gently pressing around the edges to seal. Cut out Christmas shapes from any offcuts, if you like, and stick these to the tops.
step 4

Bake for 18-22 mins until the pastry is golden. Remove from the tins and leave to cool on a wire rack. Dust with icing sugar to serve.

Recipe from Good Food magazine, Vegetarian Christmas 2022

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A star rating of 4 out of 5.1 rating

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