
Ingredients:
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1 large jar mincemeat (about 600g)
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2 satsuma, segmented
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1 apple, finely chopped
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zest 1 lemon
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little icing sugar, for dusting
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375g plain flour
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260g unsalted butter, softened
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125g caster sugar, plus extra for sprinkling
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1 large egg, plus 1 beaten egg for glazing
Mince Pies

Prep: 15 mins
Cook: 15-20 mins

Level:
Easy

Serves:
Before you start:
Wash hands
Put on apron
Tie hair back
Method:
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Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins.
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Scoop the mincemeat into a bowl and add the satsumas, apple and zest.
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Heat oven to 220C/200C fan/gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 11⁄2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.
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Bake mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.
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