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Christmas

Apple, Date & Stout Mince Pies

Difficulty Medium
Time 50 mins
Serves 12 mince pies
Diet Vegetarian
  • 375g plain flour

    260g unsalted butter, softened

    125g caster sugar

    1 large egg, plus 1 beaten egg for glazing

    1 jar of Baxters Apple, Date & Stout Chutney

    50g walnuts (finely chopped)

    50g raisins

    zest 1 lemon

    little caster sugar (for dusting)

Chef Selections Bramley Apple, Date & Stout Chutney
Bramley Apple Date Stout
View product

Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.

Add 125g caster sugar and 1 large beaten egg, and mix together.

Tip both out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.

Wrap the pastry in cling film and chill for 10 mins.

Scoop the jar of Chutney into a bowl and add chopped apple, raisins, walnuts and the zest of one lemon.

Heat oven to 220°C/200°C fan/gas 7.

Roll out the pastry to 3mm thick.

Using a round cutter (about 10cm), cut out 12 bases and place them into muffin trays.

Put 1½ tbsp mincemeat mixture into each.

Brush the edge of each pie with a little beaten egg.

Re-roll out the pastry to cut 7cm lids and press them on top to seal.

Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.

Bake the mince pies for 15-20 mins until golden brown.

Leave to cool before releasing them from the tray.

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