Prep time: 30 mins
Cook time: 1 hour 10 mins
Makes: 15-18 mince pies
For the filling
- 1 large apple, peeled and grated
- 200g mixed dried fruit
- 390g jar black cherries, in kirsch
- 100g skinless hazelnuts, roasted and roughly chopped
- The zest and juice of 1 orange
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp allspice
- 150g dark brown sugar
For the pastry
- 400g plain flour
- 200g solid coconut oil
- 20g icing sugar, plus a little extra for dusting
- 50ml ice-cold vodka
- 50ml non-dairy milk (such as oat or almond) for brushing
Step 1: Start by pre-heating your oven to 180C/160C fan/gas 4.
Step 2: In a roasting tray, tip in all the mincemeat ingredients – be sure to also include half the kirsch from the jar of cherries. Mix everything together, then cover with a foil, before baking for around 35-40 minutes, until all the sugar has melted, the mixture is bubbling slightly at the edges and the liquid has reduced. Set aside to cool completely. (This can be made up to three days in advance and chilled in the fridge).
Step 3: For your pastry, pour the flour and coconut oil to a blender and pulse until the mixture resembles breadcrumbs, then add the sugar and then pulse to combine. Now pour the vodka and 2 tbsp ice-cold water into the blender, and pulse until the pastry is just coming together. Add a further 2 tbsp water if a little dry.
Step 4: Tip the dough onto a clean surface and pat into a disc with your hands, before wrapping in cling film and letting chill in the fridge for at least 30 minutes.
Step 5: Remove the pastry from the fridge and cut off one-third and keep covered with a tea towel. Cut the remaining dough into five equal chunks. Take each chunk one at time and squeeze with your hands until malleable, now roll the dough out on a well-floured surface to a thickness of around 0.5cm.
Step 6: Using a 9cm cookie cutter, cut out 18 circles and then add to two 12-hole cupcake tins.
Step 7: Place a heaped spoonful of mincemeat in the middle of each circle, then put the pies in the fridge.
Step 8: Now take the remaining pastry and roll out to 0.5cm in thickness. Transfer onto a lined baking tray and let chill for 15 minutes to firm up.
Step 9: Heat your oven to 180C/160C fan/gas 4 and then remove the pastry sheet from the fridge. Using an 8cm cookie cutter, cut out nine circles and then use a star cutter to cut out the middles.
Step 10: Remove the mince pies out of the fridge and top half of them with the stars and the other half with the stamped-out circles. Using your fingers, seal the tops and bases shut and then brush the tops with milk.
Step 11: Bake in the oven for around 30 minutes or until the pastry is crisp and the tops are golden. Leave to cool in the tins for a little, before removing them and placing on a cooling rack. Dust with a little icing sugar and serve!
Recipe inspired by BBC Good Food