Paul Hollywood’s mince pies

• Produce

  • 1 Apple
  • 2 Tangerines

• Refrigerated

  • 1 Egg, medium free-range

• Baking & Spices

  • 125 g Caster sugar
  • 375 g Plain flour

• Dairy

  • 250 g Butter

• Other

  • 2 X 400g/14oz jars mincemeat

Found on bbc.co.uk

Description

Ingredients

• 375g/13oz plain flour
• 250g/9oz butter, softened
• 125g/4oz caster sugar, plus extra for sprinkling
• 1 medium free-range egg
• 2 x 400g/14oz jars mincemeat
• 2 tangerines, zest grated and flesh chopped
• 1 apple, finely diced

Directions

• 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.