Ingredients:

  • 375g all-purpose flour
  • 250g cold unsalted butter, cubed
  • 45g icing sugar
  • 1 large egg yolk
  • 3 tbsp ice-cold water
  • 1 tsp lemon juice
  • 0.5 tsp fine sea salt
  • 400g high-quality prepared mincemeat
  • 1 large Granny Smith apple, finely grated
  • 1 orange, zested
  • 2 tbsp brandy
  • 0.5 tsp ground ginger
  • 1 large egg, beaten
  • 1 tbsp milk
  • 1 tbsp granulated sugar

Instructions:

  1. Place 375g all purpose flour, 0.5 tsp sea salt, and 45g icing sugar in a processor. Add 250g cubed cold butter and pulse until it looks like coarse breadcrumbs with some pea sized lumps. Note: Those lumps are your future flakes.
  2. Mix 1 egg yolk, 1 tsp lemon juice, and 3 tbsp ice cold water. Drizzle over the flour and pulse until the dough just begins to clump together.
  3. Turn the dough onto a floured surface, pat into a disk, wrap in film, and refrigerate for 30 minutes. Note: This prevents the pastry from shrinking in the oven.
  4. In a bowl, combine 400g mincemeat, the grated apple, orange zest, 2 tbsp brandy, and 0.5 tsp ground ginger until the mixture smells bright and spicy.
  5. On a floured surface, roll the dough to 3mm thickness until even and smooth. Use your larger cutter to stamp out 24 bases.
  6. Gently press the bases into the muffin holes. Fill each with a heaped tablespoon of the fruit mixture until 3/4 full to prevent boiling over.
  7. Stamp out 24 smaller circles (or stars). Brush the edges with the beaten egg and milk mixture, then press the lids on until sealed.
  8. Brush the tops with more egg wash and sprinkle with 1 tbsp granulated sugar. Cut a small slit in the top of round lids to allow steam to escape.
  9. Bake at 180°C (350°F) for 20 minutes until the pastry is deep golden and the filling is bubbling.
  10. Let the pies sit in the tin for 5 minutes before transferring to a wire rack until firm and crisp.