Mince Pies

Name: Mince Pies
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 250 g Unsalted butter (cut into cubes); 360 g Plain flour; 125 g Caster sugar; 1 Egg (beaten); 0 Mincemeat (1 large jar, about 500g); 1 Apple (chopped into small pieces); 2 Satsuma (chopped into small pieces); 1 Lemon (zest)

[[ recipeID=recipe-8lhtj77dn, title=Mince Pies ]]

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Begin by making the pastry. Place the butter and flour into a bowl and rub between your fingers to make a breadcrumb like texture
Add the sugar and your first Teaspoon Club spice packet and mix well
Make a well in the centre and add the egg. Mix well with a wooden spoon until it forms a dough. Wrap the dough in clingfilm and place into the fridge
To make the filling, spoon the mincemeat into a large bowl and add the chopped apple, satsuma, lemon zest, and your Teaspoon Club spice packet
Mix well and set aside
Preheat the oven to 220°C/200°C fan/390°F/ gas mark 7
Take your pastry from the fridge and, using a rolling pin, roll out approximately two thirds of the pastry onto a floured surface until about 3mm thick
Using a round cutter (approximately 8cm diameter) cut 16 circular shapes and place them into a tart tray. Reroll your pastry as you go to cut the circles. Spoon tablespoon sizes of the mincemeat into each of the bases
Roll out the remaining pastry and cut out 16 star shapes, big enough so that each point can touch the edge of the tart shapes
Place one star evenly on top of each of the mince pies and repeat until all the pastry and filling is used
Bake in the oven for 15-20 minutes, until golden brown and the pastry is flaky
Allow to cool in the tray for 5 minutes before transferring to a cooling rack. Allow the pies to cool completely before serving, and sprinkle with a little caster sugar. Enjoy with a glass of mulled wine

Notes

These are the best mince pies ever! The pastry has a lovely light flavour, thanks to the maca powder we add, and the mincemeat is full of Christmassy flavours and delicious fruit.

Mince Pies

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Ingredients

Instructions

Ingredients

For the pastry:

For the filling:

Instructions

Notes