Tuesday, December 8, 2009
These mince pie slices are a wonderful alternative to the traditional mince pie. Use your own mince meat recipe here if you have one, if not most supermarkets stock handy jars of the stuff!
Serves 4-6
For the pastry:
170g flour
1 teaspoon of cinnamon
100g cold butter, cut into small chunks
1 tablespoon of caster sugar
1 egg yolk
2 tablespoons of water
For the filling:
420g jar of mince meat
1 large cooking apple, peeled and cored
A sprinkle of brown sugar
Place the flour and cinnamon in a mixing bowl.
Add the butter and rub in using your finger tips until you have a rough breadcrumb like mixture. Don't worry it will come together!
Add the sugar and the egg yolk and mix through with a spoon.
Add the water slowly until a dough comes together.
Form a ball with your hands, cover in cling film and place in the fridge to chill for at least 10 minutes.
Preheat the oven to 200oC/Gas Mark 6.
Chop the apple into small rough slices and combine in a bowl with the mince meat.
Roll the pastry dough out to about half a centimetre in thickness and line a fluted tart tin with it. Make sure to cut out little stars from the pastry to decorate with later!
Prick the base with a fork and fill with baking paper and ceramic baking beans. Place in the oven and blind bake for 10 minutes, remove the paper and beans and bake for a further 5 minutes.
Fill the pastry base with the apple and mincemeat mixture and top with the pastry stars and a sprinkle of brown sugar.
Bake in the oven for approximately 15 minutes or until the pastry turns golden brown.
Serve cut into slices with a drizzle of cream!
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