There is nothing quite like a classic mince pie at Christmas. These pies are deep-filled with luxurious fruit. Delicious warm or cold.
I LOVE mince pies! To me, they are little parcels of Christmas. The melt-in-the-mouth pastry encases a rich, juicy concoction of fruits and mincemeat. I use a bought jar of mincemeat and add apple, glacé cherries (my absolute favourite), dried apricots and orange zest. This lifts the mincemeat to a whole new level.
After years of squashed pies and scratched tins from prizing out unwilling pies, I found this magical solution! Cut thin strips of baking parchment (2 per pie) and place underneath your pastry in the muffin tray. These allow you to scoop the pies out of the tray once they are cooked (see photo). No more broken pies – ta-da!!!
adapted from ‘Mince pies’ by Paul Hollywood
Makes 12 Mince Pies.
- 1 batch of sweet shortcrust pastry
- 411g jar mincemeat
- 50g glace cherries
- 50g dried apricots
- 1 small apple
- zest of 1 orange
- 1 egg (for eggwash)
- caster sugar (for sprinkling)
- icing sugar (for dusting)
1. Spoon the mincemeat into a bowl. Peel and core the apple. Chop the apple, cherries and apricots into small pieces. Add to the mincemeat with the orange zest and mix. Cover and leave for all the flavours to mingle.
2. Make the pastry.
3. Once the pastry has chilled, heat your oven to 180°C fan/200°C. Cut 24 thin strips of baking parchment (see above).
4. Roll out your pastry on a lightly floured surface, to a 2-3mm thickness. Use a larger cutter for the base of the pies and a smaller cutter for the lid.
5. Use 2 of the strips of baking parchment to make a cross in each hole of the muffin tin. Gently press the pastry base into the hole. Spoon 2 heaped tsp of mincemeat mixture into each (do all of this before adding the lids so you can ensure even distribution).
6. Whisk an egg. Use a pastry brush to eggwash the edge of the lids before sticking onto the base and pressing together with your fingers. Brush the top of the pies with eggwash and sprinkle with caster sugar. Make a small hole in the top of each pie.
7. Bake for about 20 minutes until golden brown. Use the paper strips to remove the pies from the tin and leave to cool on a wire rack. Dust with icing sugar if desired.