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, making it a bit lighter and fruitier. We challenge you to only eat 1 of these, they’re so good you won’t be able to resist seconds, and before you know it, there won’t be any left for Father Christmas.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
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!