Christmas mince pies

Servings: 12
Total time: 35m
Calories: 309 kcals
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For the filling:
800g jar mincemeat
2 tangerines, zest grated and flesh chopped
1 apple, finely diced
For the pastry:
375g plain flour
250g butter, softened
125g caster sugar
1 medium egg


Preheat the oven to 200C/Gas 6. In a bowl add flour, butter, sugar, egg and a splash of water. Mix until it becomes a dough. Cover the bowl and place in the fridge.
In a bowl add the mincemeat, tangerine and apple. Blend the mix toegther by hand.
Roll out the chilled pastry to a 3mm sheet. Cut out 9cm discs using a pastry cutter. Press the discs into the muffic tins.
Fill the pastry with mincemeat 3/4 of the way to the top.
Re-roll the left over pastry and cut 1cm thick strips and place 4 on top of the mincemeat in a lattice.
Sprinkle some sugar on top.
Bake for 20 mins. Then transfer to a cooling rack. Optional: dust with icing sugar to serve.

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