鲍鱼tv

Ingredients

For the mincemeat...

- 2 Granny Smith apples (grated)
- 80g raisins
- 80g currents
- 80g candied peel
- 110g soft brown sugar
- 2 tsp. mixed spices
- 1tsp. ground cinnamon
- 80g suet (veg)
- Zest and juice 1 orange
- Zest and juice 1 lemon

For the pastry...

- 185g salted butter
- 60g caster sugar
- 1 egg
- 250g plain flour

Mincemeat method:

1. Place all the ingredients into a medium sized pan, mix well and cook on a low heat with a lid for 10 minutes.
2. Remove the mixture and place into the fridge to cool.

Pastry Method:

1. Pre-heat the oven to 170c (fan assisted).
2. Beat the butter and sugar together until combined.
3. Add the egg and mix until completely incorporated.
4. Fold the flour in carefully using a spatula, bit by bit carefully until the pastry just comes together. Wrap in cling film and place in the fridge to chill for 1 hour.
5. Once the pastry has been rested, remove from the fridge and knead gently to make the pastry workable. Dust the work surface with flour and roll out to a thickness.
6. Lightly grease the muffin tin with some melted butter or a little oil. Use the cutter to cut out 12 discs which are the same size as a muffin tin and gently ease the pastry discs into the tin. Use the tips of your fingers to guide the pastry evenly into place.
7. Spoon a good spoonful of mincemeat into each pie.
8. Place the remaining pastry and cut offs into a bowl of the mixer. Beat on a high speed for a couple of minutes until the pastry is light is colour and soft.
9. Line a piping bag with the nozzle and place the softened pastry into the bag. Pipe a ring around the inner edge of the mince pie.
10. Bake in the pre-heated oven for 22 minutes, until the pastry is golden brown. Leave the mince pies to rest for 5 minutes before turning them out onto a wire cooling rack.