Looking for Christmas food ideas? Then you’re in luck, this delicious Christmas recipe of Apricot mince pies developed by Moyra Fraser for Bonne Maman is just what you need to get in the festive mood.
100g (3 ½ oz) unsalted butter, at room temperature and cubed, plus extra for greasing
200g (7 oz) plain flour, plus extra for dusting
1 tsp ground mixed spice
1 tbsp caster sugar
6 tsp Bonne Maman Apricot Conserve
6 tsp good quality mincemeat
Milk or beaten egg, for glazing
Icing sugar, to dust
- Preheat the oven to 200°c (fan oven 180°c), gas mark 6. Lightly grease a 12-hole cake tin.
- Put the flour into a mixing bowl, add the butter and rub into the flour until the mixture is like fine breadcrumbs.
- Add the mixed spice to the sugar in a pestle and mortar or a strong bowl with the end of a rolling pin and grind together until well mixed and a little powdery. Add this to the flour and butter and stir in.
- Using a round-bladed palette knife, mix 3-4 tablespoons cold water, stirring until it comes together. Then with your hands, work the dough gently into a ball, wrap in cling film and allow to rest for about 20 minutes.
- Roll out the pastry thinly on a lightly floured work surface. Stamp out 12 circles with a fluted pastry cutter, slightly larger than the cake holes, and press the circles into the tin.
- Put about ½ teaspoon of apricot conserve into each pastry case, then top with about ½ teaspoon of mincemeat.
- Re-roll the pastry trimmings and cut about 12 smaller circles and put them on top of the mincemeat. Glaze the tops with a little milk or beaten egg, if available, and bake in the preheated oven for 12-15 minutes until the pastry is crisp and golden.
- Cool in the tin for 5 minutes, then remove and cool on a wire rack. Dust with icing sugar to finish.
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