Mince pies by Paul Hollywood
{{ text }}
{{ Math.floor(minutes/60) >= 1 ? Math.floor(minutes/60) + ' hour' + (Math.floor(minutes/60) > 1 ? 's' : '') : null }} {{ Math.floor(minutes%60) }} minute{{Math.floor(minutes%60) > 1 ? 's' : null }}
Servings
25 portions
{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Temperature converter
Volume converter
Weight converter
Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 244 | 10.0 | 5.3 | 0.18 | 38.3 | 27.3 | 1.1 |
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText | nl2br }}
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Place a lid on top of each pie and gently push down. Prick the lids with a knife and sprinkle with sugar.
Step 5
Bake for 20 minutes, then transfer to a wire rack to cool. Serve warm with fresh cream.