Sixteen year-old Imogen Palmer has been putting her seasonal spin on a traditional recipe. For the less adventurous and for those not tempted to make their own mincemeat… grab a 600g jar of ready made instead. Let’s bake!
- 2 Bramley apples, finely diced
- 115g (4oz) raisins
- 85g (3oz) dried cranberries
- 100ml (3½fl oz) apple juice
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- zest of 1 orange finely grated
- 1cm fresh ginger finely grated
- 2 tbsp brandy (optional)
- 6 sheets of filo pastry
- 115g (4oz) melted butter
- icing sugar for dusting
- Place all mincemeat ingredients into a pan and cook gently on a medium heat for 10 minutes.
- Remove from the heat and allow the mincemeat to infuse and cool.
- Pre-heat the oven to 180C (350F, Gas 4)
- Grease a 12-portion muffin tin generously with melted butter.
- Lay the filo pastry sheets on a flat surface. With a sharp knife or scissors cut each sheet into 6 equally sized squares. Keep the off-cuts for decorating later.
- Pile the squares on top of each other and cover with a damp cloth to stop them from drying out.
- Take three squares from the pile and brush both sides with melted butter, then lay them in the muffin tin, offset from each other at an angle, creating a star effect.
- Repeat this process 12 times to make 12 cases.
- Divide the mincemeat mixture equally and fill the 12 cases.
- Finely shred and randomly sprinkle the off-cuts of pastry over each pie, then brush with a little melted butter.
- Place in the oven and cook for 12-14 minutes before removing and allowing the mince pies to cool a little.
- Dust with icing sugar and serve while warm.
Top Tip: Serve with your favourite topping; vanilla ice cream, clotted cream, crème fraîche or custard