Mince Pies
This delightful recipe combines the rich flavors of mincemeat with the zesty freshness of satsumas, apple, and lemon zest, all encased in a buttery pastry shell. These mince pies are perfect for festive gatherings or a cozy afternoon treat.
— Constant Cookbook
Ingredients
- 1 large jar mincemeat (about 600g)
- 2 satsumas , segmented
- 1 apple , finely chopped
- zest 1 lemon
- little icing sugar , for dusting
- 375g plain flour
- 260g unsalted butter , softened
- 125g caster sugar , plus extra for sprinkling
- 1 large egg , plus 1 beaten egg for glazing
Instructions
- Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
- Add 125g caster sugar and 1 large beaten egg, and mix together.
- Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
- Wrap the pastry in cling film and chill for 10 mins.
- Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
- Heat oven to 220C/200C 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 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.
- Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.
Cook Time
15M
Prep Time
PT45M
Yield
Serves 16
Nutrition
- Calories: 319 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 26 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.05 milligram of sodium
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