Paul Hollywood’s Mince Pies

I’m not a great lover of mince pies but these are lovely!

375g plain flour
260g softened unsalted butter
125g caster sugar, plus extra for sprinkling
1 large egg plus one beaten egg for glazing.

One large jar of mincemeat (about 600g)
Two satsumas, segmented
One apple, finely chopped
Zest of one lemon
Icing sugar for dusting

mincepies

Place the flour and butter in a bowl and rub together to a crumb consistency. I always throw mine into the Kenwood! Stir in the caster sugar and the beaten egg, mix together. Tip out onto a lightly floured surface and knead gently until the pastry comes together, be careful not to over knead or be too heavy handed.

Wrap the pastry in cling film and chill for ten minutes.

Scoop the mincemeat into a bowl and add the satsumas, apple and zest. I prefer to chop the segments into halves

Heat oven to 220C / 200C fan / gas mark 7.

Roll out the pastry to about 3 mm thick. Using a round cutter (about 10 cm), cut out 16 bases and place them into muffin trays.

Put 11⁄2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7 cm lids and press them on top to seal.

Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.

Bake for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Yummy!

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