Apple and cranberry crumble mince pies

  • Total Time

    55m
    • Prep Time

      25m
    • Bake Time

      30m
  • Serves

    12
  • Skill Level

    Intermediate
  • Dietary Needs

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Try this twist on the traditional mince pie. For a short cut, add slightly stewed cranberries, some sugar and grated apple to shop bought mincemeat

Method

  1. Sift the flour, icing sugar and salt into a bowl.  Add the butter and rub in with your finger tips until the mixture resembles breadcrumbs, alternatively you can do this in a food processor.

  2. Mix the egg yolk and extract into the flour mixture and add a tablespoon of cold water.

  3. Using a butter knife bring the pastry together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.

  4. Meanwhile add all the filling ingredients apart from the apples, to a saucepan and heat for 5 - 8 minutes to dissolve the sugar and soften the cranberries, maybe a little longer if using frozen cranberries.

  5. Remove from the heat and stir in the grated apple and cool.

  6. For the crumble topping, rub the butter into the flour, add the sugar and work the mixture together until you have some bigger clumps and then stir through the pecans.

  7. Preheat the oven to 190C (fan 170C, gas mark 5). Roll out the pastry to about a £1 thickness on a lightly floured surface. Use a 7.5 cm round cutter to stamp out 12 discs and line a 12 hole bun tin. Prick the pastry cases with a fork.

  8. Divide the fruit mixture between the cases, reserving the liquid and top with the crumble mixture and bake in the oven for 20 minutes until golden.

  9. Cool in the tray for 5 minutes before transferring to a wire rack. Dust with icing sugar and serve.

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