Paul Hollywood mince pies for this holiday season, making everything feel even more festive with small stars decorating the tops of these delicious snacks.
Paul Hollywood Mince Pies
Ingredients:
For the pastry:
- Plain flour – 375g/13oz
- Butter (softened) – 250g/9oz
- Caster sugar – 125g/4oz (plus extra for sprinkling)
- Medium free-range egg – 1
For the filling:
- Mincemeat – 2 x 400g/14oz jars
- Tangerines (zest grated and flesh chopped) – 2
- Apple (finely diced) – 1
Method:
- Preheat the oven to 200C/400F/Gas 6.
- To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough.
- Wrap the pastry in cling film and set aside to chill in the fridge while you make the filling.
- To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit.
- Throw the tangerine and apple pieces into the bowl and blend by hand.
- Roll out the pastry to a 3mm/1/8in thickness.
- With a round pastry cutter, cut out 6 x 9cm/3½in discs of pastry.
- Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup.
- With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry stars for the lids (slightly bigger than the top of the muffin cups).
- Place a lid on top of each pie and gently push down.
- Sprinkle with caster sugar.
- Bake for 20 minutes, then transfer to a wire rack to cool.
- Dust with icing sugar and serve warm with fresh cream.
