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Sticky toffee apple mince pies
Makes: 24
Prep time: 30 mins Total time: 
Photograph by Martin Poole
Sticky toffee apple mince pies
Makes: 24
Prep time: 30 mins Total time:
See more recipes
Nutritional information (per serving)
Calories
206Kcal
Fat
9gr
Saturates
4gr
Carbs
30gr
Sugars
19gr
Fibre
1gr
Protein
2gr
Salt
0.3gr
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 among others.
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 among others.
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
Step by step
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.TipIf 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.