Ingredients – makes 16
- For the pastry
- 375g plain flour
- 260g unsalted butter, softened
- 125g caster sugar, plus extra for sprinkling
- 1 large egg, plus 1 beaten egg for glazing
Filling
- 1 large jar mincemeat (about 600g)
- 2 satsumas, segmented
- 1 apple, finely chopped
- Zest 1 lemon
- Icing sugar for dusting
Method
- Rub the flour and butter together to a crumb consistency. Add the sugar and egg and mix together. Tip out onto a lightly floured surface and gently bring the pastry together, being careful not to overwork. Wrap the pastry in cling film and chill for 10 minutes
- Scoop the mincemeat into a bowl and add the satsumas, apple and zest
- Heat oven to 220°C/200°C fan/Gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar and make a small cut in the tops
- Bake pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar.
Allergens – GL,TN, EG, MI, SO2