Prep
40 minsBake
15 minsServes
16Difficulty
Medium About
There is nothing like homemade mince pies, this recipe is made with apples and cranberries to give a little edge to each bite.
Preheat the oven to 190°C/fan 170°C/Gas 5.
Grease a 12 hole tart tin.
Make the filling by mixing together the apple, cranberries and mincemeat.
For the pastry
Cut the butter into small pieces and, in a large bowl, rub it into the flour until the mixture looks like breadcrumbs.
Add the sugar, egg yolks and satsuma juice and mix together.
Roll the pastry into a ball and divide into quarters.
Roll out one piece, cut out 8 circles, just big enough to line the tins. Repeat with another quarter to make 16 circles.
Roll out the next two quarters one at a time, and cut 8 stars out of each, about the same size as the tart tin holes.
Cooking in 2 batches, add the pastry circles to the tin, spoon in some filling and top with the stars.
Brush with milk and bake for 15 mins until the pastry is cooked and golden. Leave to cool slightly, then dust with icing sugar.
Ingredients – 10 items
1
Cold butter, unsalted
Plus extra for greasing
Bramley apples
Cored and grated
Cranberries
Mincemeat
Plain flour
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Large egg yolk
Orange
Juiced
Milk
For brushing
Icing sugar
For dusting
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