Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
A festive twist on the classic mince pies, packed with dried fruits, mixed nuts, and warm spices.
Makes: 12
Prep: 45 minutes + overnight soaking
Cooking: 25 minutes
Ingredients
For the filling:
- 50g raisins
- 50g cranberries
- 50g sultanas
- 50g apricots, chopped
- 50g pecans, roughly chopped
- 1 small apple, grated
- 50g soft brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Zest and juice of 1 orange
For the pastry
- 175g plain flour
- 50g ground almonds
- 125g cold unsalted butter, cubed
- 50g icing sugar
- 2 tbsp cold water
Method
- Make the filling: In a bowl, mix the dried fruits, nuts, grated apple, sugar, cinnamon, ginger, orange zest, and juice. Cover and leave to soak for at least 1 hour (or overnight for better flavour).
- Prepare the pastry: In a food processor, pulse the flour, butter, and icing sugar until the mixture resembles breadcrumbs. Add cold water, pulsing again until the dough comes together. Form into a ball, wrap in cling film, and chill for 30 minutes.
- Assemble the pies: Preheat the oven to 180°C (160°C fan, Gas Mark 4). Roll out the pastry on a lightly floured surface to about 3mm thick. Cut out circles to fit your mince pie tin, pressing the pastry into each well.
- Add the filling: Spoon the fruit and nut filling into each pastry case. Roll out the remaining pastry and cut out smaller circles or stars for the tops. Place on top of the pies, sealing the edges with a little water.
- Bake: Bake for 20-25 minutes until golden brown. Cool on a wire rack before dusting with icing sugar.
