Paul Hollywood’s Mince Pies
Prepare to be encompassed by the delightful aroma of freshly baked tangerine and apple mince pies. The sweet pastry encases a luscious filling of mincemeat blended with zesty tangerines and crisp apples. Each bite promises a perfect combination of flavors that will leave you wanting more. Enjoy these delightful treats warm with a dollop of fresh cream for a truly satisfying experience.
— Constant Cookbook
Ingredients
- 375g/13oz plain flour
- 250g/9oz butter
- 125g/4oz caster sugar
- 1 medium free-range egg
- 2 x 400g/14oz jars mincemeat
- 2 tangerines
- 1 apple
Instructions
- Preheat the oven to 200C/400F/Gas 6. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in cling film and set aside to chill in the fridge while you make the filling.
- To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit. Throw the tangerine and apple pieces into the bowl and blend by hand.
- Roll out the pastry to a 3mm/1/8in thickness. With a round pastry cutter, cut out 6 x 9cm/3½in discs of pastry. Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup.
- With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar.
- Bake for 20 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve warm with fresh cream.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 12 pies
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