- Cooking time:
- 20 mins
My twist on the traditional recipe. The addition of real fruits lifts the pies to new heights. Remember when lining the moulds to keep the pastry thin and add plenty of filling.
|Values shown are approximate.|
Preheat the oven to 200C/400F/Gas mark 6. Now make the pastry: rub the flour, butter, sugar and egg together with a splash of water to make a paste. If using mixer, use the paddle and mix for 2 minutes. Do not overmix.
Turn the mincemeat out into a bowl, throw the mandarins and apples into the bowl and blend in by hand. Use deep muffin moulds. Rip off a small piece of sweet paste and line the sides and bottom of each mould.
Fill with the mixture three-quarters of the way up. Roll out your lids and cut to slightly bigger than the top of the moulds.
Place a lid on top of each pie and gently push down. Prick the lids with a knife and sprinkle with sugar.
Bake for 20 minutes, then transfer to a wire rack to cool. Serve warm with fresh cream.
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