Apricot Mince Pies

This interesting and somewhat different recipe for mince pies is from our friends at Bonne Maman.

Ingredients

100g unsalted butter, at room temperature and cubed, plus extra for greasing

200g plain flour, plus extra for dusting

1tsp ground mixed spice

1tbsp caster sugar

6tsp Bonne Maman Apricot Conserve

6tsp good-quality mincemeat

1 beaten egg to glaze

icing sugar, to dust

How to make them

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 in 3-4 tbsp 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 mins.

Roll out the pastry thinly on a lightly floured work surface. Stamp out 12 circles with a fluted pastry cutter, slightly larger than cake holes, and press the circles into the tin.

Put about 1/2 tsp of apricot conserve into each pastry case, then top with about 1/2 teaspoon of mincemeat.

Re-roll the pastry trimmings and cut out 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 mins until the pastry is crisp and golden.

Cool in the tin for 5 mins, then remove and cool on a wire rack. Dust with icing sugar to finish.