Sticky toffee apple mince pies

Subscribe to Sainsbury's magazine

Sarah Randell

Makes 24 | prep 30 mins | total time 50 mins, plus chilling

Ingredients

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

Get ahead

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.

Strawberry cheesecake bowl

See more videos