Apple, Date & Stout Mince Pies
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)
zest 1 lemon
little caster sugar (for dusting)
Baxters IngredientsChef Selections Bramley Apple, Date & Stout Chutney
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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