What a true Christmas classic, mince pies! When you start seeing them in stores, you know the festive season has started. This recipe has melt in the mouth pastry and scrumptious fruit so will keep you satisfied with the result. These mince pies are great for Christmas gatherings, parties or even just as a snack on a cold winter’s afternoon.
For the filling:
- 2 satsumas
- 1 jar of mincemeat
- 1 apple
- 1 lemon zest
For the pastry:
- 375g of plain flour
- 260g of unsalted butter
- 125g of caster sugar
- 2 large eggs
- Heat the oven to 220°C/200°C Fan/Gas Mark 7.
- Place the flour and butter in a bowl and rub together to a crumb consistency.
- Add the sugar and the egg.
- Then, mix together.
- Tip out onto a lightly floured surface and fold until the pastry comes together but be careful not to over mix.
- Afterwards, wrap the pastry up in cling film and chill for ten minutes.
- Scoop the mincemeat into a bowl.
- Chop the satsumas and apple.
- Add the chopped satsumas and apple into the bowl with the zest.
- Roll out the chilled pastry to three millimetres thick.
- Using a round cutter, cut out as many bases as you can and place them into muffin trays.
- Put some of the mincemeat mixture into each.
- Brush the edge of each pie with a little bit of beaten egg.
- Re-roll out the pastry to create lids and press them on top of the bases.
- Glaze the tops and sprinkle with caster sugar.
- Make a small cut in the tops and bake them for 15-20 minutes until golden brown.
I absolutely love mince pies and I personally believe they should be eaten all year round, not just at Christmas!