Apricot mince pies
YOU WILL NEED
200g plain flour, sifted, plus extra for dusting 100g unsalted butter, at room temperature and cubed, plus extra for greasing
1 tsp ground mixed spice 1 tbsp caster sugar 6 tsp Bonne Maman apricot conserve 6 tsp mincemeat Milk or beaten egg, for glazing Icing sugar, to dust
DIRECTIONS
Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Lightly grease a 12-hole cake tin. Put the flour into a mixing bowl, add the butter and rub into the flour until the mixture is like fine breadcrumbs.
Add the mixed spice to the sugar in a strong bowl, and with the end of a rolling pin, grind together until well mixed and a little powdery. Add this to the flour and butter and stir in.
Using a round-bladed palette knife, mix in 3-4 tablespoons of cold water, stirring until it comes together. Then work the dough gently into a ball, wrap in cling film and allow to rest for about 20 minutes.
Roll out the pastry thinly on a lightly floured work surface. Stamp out 12 circles with a fluted pastry cutter, slightly larger than the cake holes, and press the circles into the tin.
Put around half a teaspoon of apricot conserve into each pastry case, then top with around half a teaspoon of mincemeat.
Re-roll the pastry trimmings and cut 12 smaller circles and lay them on top of the mincemeat. Glaze the tops with a little milk or beaten egg and bake in the oven for 12-15 minutes until the pastry is crisp and golden.
Cool in the tin for 5 minutes, then remove and cool on a wire rack. Dust with icing sugar to finish.
Recipe and image courtesy of Bonne Maman, bonnemaman.co.uk