To make the filling
- 25g dark-chocolate chips
- 1 25g mixed dried fruit
- 25g dried cherries
- 3 tbsp marmalade
- ½ large green apple, coarsely grated
- 1 tsp ground mixed spice
- 1 tbsp cream sherry
Combine all ingredients in a bowl. Use immediately or keep covered and chilled for up to two weeks.
To make mince pies
- flour, to dust
- 350g shortcrust pastry
- 1 batch chocolate-orange mincemeat, as above
- 1 medium egg, beaten
- icing sugar, to dust
- Preheat oven to 170°C. Roll out pastry on a floured surface until it’s 3mm thick. Stamp out 12 rounds using an 8cm fluted cutter and line a 12-hole bun tin (a tin with shallow indents).
- Divide mincemeat among pastry cases. Roll out pastry again and stamp out lids, using either the same cutter or a star-shaped cutter. Top each pie with a lid and brush with beaten egg. Bake for 12 to 15 minutes until golden. Leave in tins for 3 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature with a dusting of icing sugar.
Each serving: 844 kJ, 10g fat (1f saturated fat), 28g carbs (16g total sugars)
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