This is a classic mince pie, but with a twist in that the shortcrust pastry is flavoured with ginger, cinnamon and nutmeg so that it tastes like gingerbread.
Prep time: 45 minutes/Cook time: 20 Minutes/Makes: 12
Ingredients:
500g mincemeat
1 orange, zested
1 Granny Smith apple, peeled, cored and grated
2 tbsp whole milk
icing sugar, for dusting
For the pastry
375g plain flour, plus extra for dusting
1½ tbsp icing sugar
1 tbsp ground ginger
1½ tsp ground cinnamon
½ nutmeg, finely grated
225g cold unsalted butter, cubed
Method:
Begin by preparing the pastry: Combine the flour, icing sugar, spices and a pinch of salt into the bowl of a food processor. Add the butter and pulse until the mixture resembles breadcrumbs. Add cold water, 1 tbsp at a time, pulsing between each addition until the mixture starts to come together as a dough.
Remove a third of the dough and shape it into a flat disc, then do the same with the larger piece of dough. Cover in clingfilm (plastic wrap) and chill in the refrigerator for 30 mins.
In a bowl, combine the mincemeat, orange zest and grated apple. Pre-heat your oven to 200C (180C fan/400F/gas mark 6).
Roll the larger pastry disc out on a lightly floured work surface to a 3-4mm thickness. Use a 10cm biscuit cutter to stamp out 12 circles, then use these to line the holes of a 12-well muffin tin. Divide the mincemeat mixture between the pastry cases. Brush the pastry edges with the milk.
Roll the smaller piece of pastry out to the same thickness on a lightly floured work surface. Use an 8cm biscuit cutter to stamp out 12 more circles, then use these to top the mince pies, gently pressing around the edges to seal. Cut out Christmas shapes from any offcuts, if you like, and stick these to the tops.
Transfer to the centre of your pre-heated oven and bake for 18-22 mins until the pastry is golden. Remove from the tins and leave to cool on a wire rack. Dust with icing sugar to serve.
