Paul Hollywood’s ‘deep and crumbly’ mince pies are ’so simple and delicious’ – recipe

With just around the corner, many people will be festive treats such as mince pies.

There are so many recipes online to choose from, but this from Paul is bound to impress guests.

The notes said: “These deep and crumbly mince pies are so simple and delicious.

“The secret to this mince pie is to jazz up shop-bought mincemeat with a little extra fruit and zest.”

It makes 12 to 14 deep mince pies but you can also halve the for six to seven pies.

Ingredients:

For the pastry:

375g plain flour

250g butter, softened

125g caster sugar, plus extra for sprinkling

One medium free-range egg

For the filling:

Two 400g jars of mincemeat

Two tangerines, zest grated and flesh chopped

One apple, finely diced

Method:

Preheat the oven to 200C and make the pastry by rubbing the flour, butter, sugar and egg together with a splash of cold water until it just comes together.

It’s important not to overwork the dough. Wrap it up in clingfilm and set it aside to chill in the fridge whilst you make the filling.

To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit.

Add the tangerine and apple pieces into the bowl and blend by hand.

Next, roll out the pastry to 3mm and cut out six discs of pastry using a round pastry cutter.

Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so it reaches three-quarters of the way up the side of the pastry-lined cup.

With a fluted pastry cutter, cut out six pastry circles for the lids slightly bigger than the top of the muffin cups. Place a lid on each pie and gently push down before sprinkling with caster sugar.

Bake for 20 minutes, then transfer to a wire rack to cool. Once cool, dust with icing sugar and serve warm with fresh cream.