Mince pies; the epitome of the run-up to Christmas (except maybe Advent)! And this may be the best mince pie recipe that I’ve ever come across. Thrown together by Paul Hollywood and demonstrated on UK television in a Christmas 2012 Great British Bake Off special, this fruit-filled mince pie recipe is an absolute winner. Don’t believe me? Just ask my family and work colleagues who have devoured an entire batch in less time than it takes snow to settle.
The recipe makes an awful lot of mince pies – I use a shallow bun tray and ended up with 48 little mince pies the first time around! If you use a larger muffin tray, as the recipe indicates and as seen in the picture below, then you’re supposed to make a batch of 12 – but I challenge anyone to manage this! The more the merrier though, and surely this applies perfectly in this situation…
For the pastry:
For the filling:
- 2 x 400g jars mincemeat
- 2 tangerines, zest grated and flesh chopped
- 1 apple, finely diced
Method (from BBC Recipes)
- 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.