Here’s what you’ll need:
- 1 mincemeat jar (600g)
- 2 satsumas, segmented and chopped
- 1 chopped apple
- Zest 1 lemon
- Icing sugar
- Plain flour (375g)
- Unsalted butter (260g)
- Caster sugar wirh extra for sprinkling
- 1 large egg and 1 beaten egg for glazing
How to do it:
1st step - With the 375g of plain flour and the 260g of softened unsalted butter, get a bowl and rub them together until you get a crumb consistency.
2nd step - Mix the beaten egg and the 125g of caster sugar
3rd step - Tip out onto a lightly floured surface and fold until the pastry comes together, but don’t over mix.
4th step - Wrap the pastry in cling film and chill for 10 mins.
5th step - Scoop the jar of mincemeat into a bowl and add 2 segmented satsumas, 1 chopped apple and zest of 1 lemon.
6th step - Heat your oven to 220C/200C fan/gas 7.
7th step - Roll out the pastry to 3mm thick.
8th step - With a round cutter (about 10cm), cut out 16 bases and set them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush each pie with a beaten egg.
9th step - Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
10th step- Bake your pies for 15-20 mins until they get the golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.