Guest chef

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook.

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Sticky toffee apple mince pies

  • Makes 24
  • Prep 30 mins
  • Total time 50 mins, plus chilling
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Sticky toffee apple mince pies
Sticky toffee apple mince pies

step by step

  • 1Roll out the pastry on a lightly floured surface and using a fluted cookie cutter – about 9cm in diameter – stamp out rounds to line the holes of two x 12-hole muffin tins – the pastry won't come to the rim of the holes. Chill for 15 minutes. Preheat the oven to 180°C, fan 160°C, gas 4.
  • 2For the sticky toffee pudding filling, put the soft butter, sugar, golden syrup, treacle, flour, vanilla extract and eggs in a mixer and whisk to combine. Stir in the finely chopped stem ginger.
  • 3Divide the mincemeat between the pastry shells, then top with the toffee filling mix.
  • 4Finish each mince pie with a 2-3 apple slices and a cranberry or two, gently pushing them down into the mixture, and bake the mince pies for 20-25 minutes or until risen and lightly golden.
  • 5Lightly brush or drizzle the tops of the pies with stem ginger syrup; serve warm.
  • If you want to make one big mince pie to serve 10-12, use 250g pastry (the rest of the ingredients are the same) and a 20-23cm fluted tin that's 3-4cm deep. Bake the tart for 1 hour, covering it with foil towards the end of the time if it is getting too brown.
  • Photograph by Martin Poole

Get ahead

The baked pies will keep for a few days in an airtight container. They freeze well; reheat and serve.

You will need

  • 400g shortcrust pastry
  • 85g soft butter
  • 50g dark muscovado sugar
  • 75g golden syrup
  • 40g black treacle
  • 100g self-raising flour, plus extra for rolling out
  • a few drops of vanilla extract
  • 2 medium eggs, at room temperature
  • 1 ball stem ginger in syrup, drained and finely chopped, and 2 tbsp stem ginger syrup
  • 1 x 411g jar mincemeat
  • 2 red-skinned apples, cored and sliced
  • at least 24 cranberries

+ Nutritional Information