Sticky toffee apple mince pies
Makes 24 | prep 30 mins | total time
- 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
The baked pies will keep for a few days in an airtight container. They freeze well; reheat and serve.
- Roll 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.
- For 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.
- Divide the mincemeat between the pastry shells, then top with the toffee filling mix.
Tip 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.
- Finish 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.
- Lightly brush or drizzle the tops of the pies with stem ginger syrup; serve warm.