A festive classic. Christmas Eve wouldn’t be complete without leaving mince pies out for Santa, and he’s sure to enjoy our recipe. The addition of chopped apple to the mincemeat elevates a simple mince pie to something truly special. We challenge you to only eat 1 of these, they’re so good you won’t be able to resist seconds, or even a third helping!
300g plain flour
100ml Farrington's Mellow Yellow Rapeseed Oil
100-120ml cold water
½ tsp salt
2 tbsp unrefined caster sugar
2 tbsp mincemeat
1/2 large apple, peeled, cored and finely chopped
12-hole muffin tin
Makes 12 mince pies
Preheat the oven to 180°C. In a large mixing bowl, stir together the flour, sugar and salt. Pour in the Mellow Yellow Rapeseed Oil and stir until evenly mixed through, then rub in until breadcrumb-like. Make a well in the centre and pour in half the water, using your hands to combine into a dough. Drizzle in more water if required until the pastry holds together and can be shaped into a ball. Wrap the pastry in clingfilm and chill for 30 minutes in the fridge. During this time, mix together your mincemeat and chopped apple. Roll out your pastry on a floured surface and, using a circular cutter, cut out 12 bases. Push these into a muffin tin and spoon a teaspoon of your mincemeat mixture into each. Using a slightly smaller circular cutter, cut out 12 lids. You can also cut a small star out of the lids at this point. Using a little bit of water as glue, stick your lids on top of your cases and gently press the edges down to seal. Bake for 20-25 minutes, until golden on top. Enjoy!