INGREDIENTS


For the pastry:

• 375g plain flour

• 250g butter, softened

• 125g caster sugar

• 1 medium free-range egg

For the filing:

• 2 x 400g jars mincemeat

• 2 Jaffa satsumas, zest grated and flesh chopped

• 1 apple, finely diced

METHOD


Step 1 - Preheat the oven to 200°C/400F/Gas6.

Step 2 - Start by making the pastry. Rub together the flour, butter, sugar and egg with a small amount of cold water until it comes together and forms a dough, but don’t overwork it

Step 3 - Cover the pastry in cling film and chill in the fridge

Step 4 - Now make the filling. Place the mince meat into a bowl,grate the satsuma zest into the mix, then peel and chop the apple and satsumas. Add to the bowl, and mix the ingredients with a spoon

Step 5 - Remove your pastry from the fridge; roll it out onto a lightly floured surface. You’re aiming for a thickness of approximately 3mm. Then cut out 12 discs of pastry

Step 6 - Place the pastry discs into a muffin tray and fill each cup with a generous amount of the mincemeat mixture, ensuring it reaches 3⁄4 of the way up

Step 7 - Using a fluted pastry cutter cut out 12 more discs of pastries lightly smaller in diameter than your first discs Put a lid on each of the pies, and then sprinkle with some extra sugar

Step 8 - Bake in the oven for 20 minutes,and then place on a rack till cool

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