- Preparation and cooking time
- Serves 16
- 1 large jar mincemeat (about 600g)
- 2 satsumas, segmented
- 1 apple, finely chopped
- zest 1 lemon
- little icing sugar, for dusting
For the pastry
- 375g plain flour
- 260g unsalted butter, softened
- 125g caster sugar, plus extra for sprinkling
- 1 large egg, plus 1 beaten egg for glazing
- STEP 1
Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
- STEP 2
Add 125g caster sugar and 1 large beaten egg, and mix together.
- STEP 3
Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
- STEP 4
Wrap the pastry in cling film and chill for 10 mins.
- STEP 5
Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
- STEP 6
Heat oven to 220C/200C fan/gas 7.
- STEP 7
Roll out the pastry to 3mm thick.
- STEP 8
Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
- STEP 9
Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
- STEP 10
Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.