Mince pies super fruity
Paul Hollywood  is someone who likes his mince pies super fruity with pastry that just melts in the mouth so had we been competing in the Great British Bake-Off with this little number we’re pretty certain we’d be the winners. And you’ll be a winner with family and friends when you bring out these during your Christmas festivities.
Use ultimate Christmas mincemeat recipe.
- 13¼ ounces / 375g plain flour
- 9¼ ounces / 260g unsalted butter
- 4½ ounces / 125g caster sugar, plus extra for sprinkling
- 1 large egg, plus 1 beaten egg for glazing
- a little icing sugar for dusting
Once you have made your mincemeat using the ultimate Christmas mincemeat recipe, pre-heat the oven to 22o°C / 428°F (200°C / 392°F fan) / gas mark 7.
Place the flour and butter (it does not need to be softened) in a food processor and work them down to the texture of breadcrumbs.
Add the caster sugar and pulse for a few times to work it in.
Add the large egg and blitz the mixture until it all comes together as pastry.
Roll out the pastry to about 3mm / 1/10th inch thickness.
Using a round cutter about 10cm / 4 inches in diameter, create 12 bases and put them into a shallow bun tin.
Put about 1½ tablespoons of mincemeat into each.
Brush the edge of each pie with a little beaten egg.
Re-roll the remaining pastry and use a star cutter of the right size to create star-shaped tops.
Place over each pie allowing the mincemeat to show between the points of the stars.
Glaze each star with the beaten egg and sprinkle with caster sugar.
Bake the mince pies in the oven for 15-20 minutes until golden brown.
After taking them out, release each pie from the tin and dust each with a little icing sugar.
Serve immediately, or serve cold later.