Apple Mince Pies

There is nothing like homemade mince pies, this recipe is made with apples and cranberries to give a little edge to each bite.

Prep Time
40 Minutes
Cook Time
15 Minutes
Servings
  • 115g unsalted butter, plus extra for greasing 115g unsalted butter, plus extra for greasing
  • 2 apples, cored and grated 2 apples, cored and grated
  • 75g fresh cranberries 75g fresh cranberries
  • 411g jar mincemeat 411g jar mincemeat
  • 225g plain flour 225g plain flour
  • 1tbsp Tate & Lyle Pure Cane Caster Sugar 1tbsp Tate & Lyle Pure Cane Caster Sugar
  • 2 egg yolks 2 egg yolks
  • Juice of 1 satsuma Juice of 1 satsuma
  • Semi skimmed milk, for brushing Semi skimmed milk, for brushing
  • Icing sugar, for dusting Icing sugar, for dusting

Instructions

HOW TO MAKE THIS RECIPE

 

  1. Preheat the oven to 190°C/fan 170°C/Gas 5.
  2. Grease a 12 hole tart tin.
  3. Make the filling by mixing together the apple, cranberries and mincemeat.

 

FOR THE PASTRY

  1. Cut the butter into small pieces and, in a large bowl, rub it into the flour until the mixture looks like breadcrumbs.
  2. Add the sugar, egg yolks and satsuma juice and mix together.
  3. Roll the pastry into a ball and divide into quarters.
  4. Roll out one piece, cut out 8 circles, just big enough to line the tins. Repeat with another quarter to make 16 circles.
  5. 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.
  6. Cooking in 2 batches, add the pastry circles to the tin, spoon in some filling and top with the stars.
  7. Brush with milk and bake for 15 mins until the pastry is cooked and golden. Leave to cool slightly, then dust with icing sugar.