Ingredients:

For the filling
410g Mincemeat
1 Eating apple grated
2 Clementines zest & juice
For the pastry
350g Flour
175g Butter
100g Icing sugar
Pinch of salt
3 Egg yolks
Water
To bake
1 Egg beaten
1-2tpsp Caster sugar

Preheat oven to 180 ˚c.

Put the mincemeat into a bowl, add the grated apple, zest and juice of the clementine and stir to combine. Leave to soak for a few hours preferably overnight.

Make the pastry by mixing the flour and butter in a food processor till the mixture resembles breadcrumbs, add the sugar and egg yolks and pulse to combine, add the water teaspoon at a time until the mixture just begins to bind together.

Put on to a floured surface and work into a ball, wrap in cling film and let it rest in the fridge for at least one hour.

Roll out pastry and using a cutter cut into rounds to fit the mini muffin tins, using a star cutter cut out the lids.

Place the rounds into the mini muffin tins, add a spoon of the mincemeat filling and top with the pastry star brush with beaten egg and dust with caster sugar.

Bake in a pre-heated oven until crisp and golden brown on top they should take about 12-15 minutes.

Remove from the tins while they are still warm and leave to cool on a rack.

Mini Mince Pies

Ingredients

For the filling
410g Mincemeat
1 Eating apple grated
2 Clementines zest & juice
For the pastry
350g Flour
175g Butter
100g Icing sugar
Pinch of salt
3 Egg yolks
Water
To bake
1 Egg beaten
1-2tpsp Caster sugar

Instructions

Preheat oven to 180 ˚c.
Put the mincemeat into a bowl, add the grated apple, zest and juice of the clementine and stir to combine. Leave to soak for a few hours preferably overnight.
Make the pastry by mixing the flour and butter in a food processor till the mixture resembles breadcrumbs, add the sugar and egg yolks and pulse to combine, add the water teaspoon at a time until the mixture just begins to bind together.
Put on to a floured surface and work into a ball, wrap in cling film and let it rest in the fridge for at least one hour.
Roll out pastry and using a cutter cut into rounds to fit the mini muffin tins, using a star cutter cut out the lids.
Place the rounds into the mini muffin tins, add a spoon of the mincemeat filling and top with the pastry star brush with beaten egg and dust with caster sugar.
Bake in a pre-heated oven until crisp and golden brown on top they should take about 12-15 minutes.
Remove from the tins while they are still warm and leave to cool on a rack.