Apple mince pies
Ingredients
Method
115g Unsalted butter, plus extra for greasing
Add the sugar, egg yolks and satsuma juice and mix together
2 Apples, cored and grated 75g Fresh cranberries 411g Jar mincemeat 225g Plain flour 1 tbsp Caster sugar 2 Egg yolks Juice of 1 satsuma Semi skimmed milk, for brushing Icing sugar, for dusting Vegetarian
Method
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 To make the pastry: Cut the butter into small pieces and, in a large bowl, rub it into the flour until the mixture looks like breadcrumbs
16
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
