Easy, freezable mince pies (2024)

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Yields:

Prep Time:

1 hr

Cook Time:

45 mins

Total Time:

1 hr 45 mins

Cal/Serv:

262

• 1. Step1

     Put the apples, citrus zest and juice, and cider in a pan. Bring to the boil, then simmer for 10min. Add the brown sugar, spice, raisins and currants and stir over a low heat until the sugar dissolves. Simmer rapidly for 15min. Remove from the heat, add the cherries and liqueur, if using, and cool completely.

  2. Step2

     To make the pastry, put the flour into a food processor with the butter and whiz until the mixture resembles breadcrumbs. Briefly whiz in the sugar and zest. Combine egg yolks and cream and, with the motor running, pour into the flour - stop when the mixture clumps together. Knead briefly. Wrap in clingfilm and chill for 30min.

  3. Step3

     Dust the worktop with flour and roll out pastry to 3mm (1⁄8in) thickness. Stamp out 24 rounds with a 9cm (3½in) cutter and line 24 deep bun tin holes. Fill each with 1dsp of mincemeat.

  4. Step4

     Preheat the oven to 190ºC (170ºC fan) mark 5. Stamp out 12 circles with an 8cm (3¼in) cutter and 12 stars with the same size star cutter. Brush base rims with water and top pies with a star or a circle (cut a slit in the circles), then brush with beaten egg. Chill for 30min. Bake for 15-20min until golden. Leave in the tins for 5min, then turn out on to wire racks to cool. Dust with icing sugar. Serve warm or cold.