Mince Pies(Paul Hollywood)

Makes 12
For the pastry
plain flour 165g, plus extra for dusting
ground almonds 25g
unsalted butter 120g, chilled and cubed
caster sugar 55g
medium egg 1

butter for greasing
flour for dusting
egg 1, beaten with a splash of milk (eggwash) for glazing

For the filling
mincemeat 410g
satsumas 2, peeled and segmented,
(or use a tin of mandarin orange segments 310g, drained)
dessert apple 1, unpeeled, cored and finely chopped

zest of 1 lemon finely grated

To finish
caster or icing sugar for sprinkling

First make the pastry, leaving at least three hours to chill it. Stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture looks like crumbs. Stir in the sugar.

Break in the egg and work into the mixture with your fingers, bringing it together to form a soft dough. Tip the dough on to a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Chill.

Put the mincemeat into a bowl. Add the mandarin or satsuma segments, chopped apple and lemon zest. Stir well, cover and leave to macerate for several hours or overnight.

Heat your oven to 200C/gas mark 6. Lightly butter a 12-hole muffin tin. Roll out your sweet pastry thinly on a lightly floured surface, to a 2-3mm thickness. Don’t worry if the pastry breaks or sticks, just press it together and re-roll. With a 10cm pastry cutter, cut 12 discs and use these to line the muffin tins. Use a 7.5–8cm cutter to cut 12 smaller discs for the pie lids. Re-roll your pastry as necessary to cut enough discs.

Put about 2 teaspoons of the mincemeat into each pastry case. Brush the edges of the smaller discs with eggwash and place over the mincemeat. Press the pastry edges together with your fingertips to seal.

Brush the mince pies with a little more eggwash and sprinkle with a little caster sugar. Make a hole in the top of each pie with a small, sharp knife or the tip of a skewer.

Bake for about 20 minutes until golden brown and bubbling. Carefully remove the mince pies from the tins and leave on a wire rack to cool. Serve warm or cold, dusted with a little more caster sugar or icing sugar.

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