Having mince pies at Christmas is a popular tradition - but have you tried making them yourself?
BBC Good Food has shared Paul Hollywood's delicious recipe from The Great British Bake Off.
The recipe reads: "These deep and crumbly mince pies are so simple and delicious. The secret to Paul's mince pie recipe is to jazz up shop-bought mincemeat with a little extra fruit and zest."
The following ingredients make 12 to 14 mince pies, and preparation time is less than 30 minutes.
You will need a deep muffin mould with 12 holes, a round pastry cutter and a fluted pastry cutter.
Ingredients
For the pastry
- 375g/13oz plain flour
- 250g/9oz butter, softened
- 125g/4oz caster sugar, plus extra for sprinkling
-
1 medium free-range egg
For the filling
- 2 x 400g/14oz jars mincemeat
- 2 tangerines, zest grated and flesh chopped
- 1 apple, finely diced
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 circles 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.
