Apple Mince Pies

About the Recipe

The perfect festive treat for Father Christmas on Christmas Eve!


For the pastry

  • 175g plain flour

  • 85g butter, cubed and chilled

  • Cold water

For the filling

  • A jar of shop bought mincemeat

  • 2 eating apples, cored, peeled and grated

  • Caster sugar

  • An egg, beaten


  • A large mixing bowl

  • A fork

  • A tablespoon

  • A 12-hole cupcake tin

  • A large, fluted cutter

  • A small festive cutter

  • A pastry brush

How to make the bake

  1. First make the shortcrust pastry. Sift the flour into a big mixing bowl and add the cubed butter. Rub the butter into the flour until the mixture looks like breadcrumbs.

  2. When the mix is well-combined and crumbly, add the cold water into the bowl a tablespoon at a time. Use a fork to mix and stir between each tablespoon and add enough water till the pastry comes together into a clump around the fork. Use your hands to bring together the pastry gently into a ball and put into a sandwich bag. Once in the bag, flatten into a disk and leave to cool in the fridge for 30 minutes.

  3. While pastry is in the fridge, preheat the oven to 180'C and grease a 12-hole bun tin with butter.  Prepare the grated apple, cover with water and set aside. Take the pastry out of the fridge, divide in two and roll out one half on a clean work surface covered with flour to about cm thick. Then take the large round cutter and cut out 12 circles to line each of the twelve bun holes. Roll the other half of pastry to create your twelve festive lids for your mince pies. When you have cut out your pastry, it's time to fill your mince pies. Fill each pie with a teaspoon of mincemeat. Then fill with a small handful of grated apple. Use a pastry brush to stick the lids to the top of the mince pies and give them a brush of egg on top before putting into the oven for 15 –20 minutes. Bake till the filling is bubbling and the lids are golden brown.

  4. Take the mince pies out of the oven and leave to cool for 5 – 10 minutes. Use a blunt table knife to release the sides – being careful of the hot filling – and take each pie out of the tin. Place on your festive plate of choice and sprinkle with a dusting of fresh caster sugar snow.