Paul Hollywood’s Mince Pies
Paul Hollywoods mince pies with mandarin segments and chopped apple pieces.
- 165g Plain Flour
- 25g Ground Almonds
- 120g Unsalted ButterCubed
- 55g Caster Sugar
- 2 Eggs
- 410g Mincemeat
- 310g Mandarin SegmentsDrained
- 1 ApplePeeled, cored and chopped
- Gratest Zest of 1 Lemon
These are Paul Hollywood’s mince pies that he made on his tour ‘British Baking Live’ and on TV this morning. They have an almond pastry and are filled with mincemeat, satsuma segments and chopped apple. Because of the fresh fruit they have more of a juicy texture and each bite tastes different. Read about my trip to Paul Hollywood Live here.
Stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture looks like crumbs. Stir in the sugar. Mix in one egg with your fingers until a dough is formed. Wrap the dough ball in clingfilm and chill for at least an hour.
Mix the mincemeat, satsuma segments, chopped apple and lemon zest in a bowl. You can use this straight away or leave it overnight to improve. Preheat the oven to 200/180ºc fan. Roll out the pastry on a floured surface to 2-3 mm thick. Use a 10cm pastry cutter to cut out 12 discs and line a muffin tray. Use a 7.5 cm circular or star cutter to make 12 lids.
Put about 2 tsp of mincemeat in each case trying to make sure each one gets a satsuma segment and a few pieces of apple. Put the lids on top and brush with beaten egg. If you have circle lids make a hole in the top of each pie with a knife. Bake for 20 minutes until golden brown. Once cooled dust with caster or icing sugar.