Gingerbread mince pies
Combine two very traditional Christmas bakes - gingerbread and mince pies - to create a brilliant modern classic. Top with mini gingerbread people.
Ingredients
- 400 g mincemeat ensure vegetarian, if needed
- 50 g stem ginger chopped, plus 1 tbsp ginger syrup from the jar
For the pastry
- 250 g plain flour plus extra for dusting
- ¼ tsp ground cinnamon
- ½ tsp ground ginger
- 125 g cold unsalted butter cut into small pieces
- 3 tbsp golden caster sugar plus extra for sprinkling
- 1 egg beaten
You’ll also need
- 8 cm round biscuit cutter
- mini gingerbread person biscuit cutter
Instructions
- STEP 1
- For the pastry, tip the flour, spices and butter into a large bowl with a large pinch of salt. Rub together with your fingertips until the mix resembles fine breadcrumbs. Stir in the sugar. Add the egg and use a cutlery knife to mix everything until the ingredients start to clump together. Tip out onto a lightly floured work surface and knead briefly until you have a smooth dough. Or, pulse the ingredients together in a food processor. Shape into a disc, then wrap and chill for at least 30 mins. Will keep chilled for a day or frozen for three months.
- STEP 2
- Heat the oven to 190C/170C fan/gas 5. Mix the mincemeat with the ginger and syrup. Roll the pastry out on a lightly floured surface to a 3mm thickness. Stamp out 12 discs using an 8cm biscuit cutter and lightly press into a 12-hole cupcake tin.
- STEP 3
- Fill each pastry case with 1 tbsp of the mincemeat mixture. Re-roll the pastry scraps and stamp out 12 mini gingerbread people, then place one on top of each pie. Will keep frozen for up to two months.
- STEP 4
- Bake for 20 mins, or 30 mins from frozen. Leave to cool in the tin for 5 mins, then lift out onto a wire rack to cool completely. Dust with icing sugar. Will keep in an airtight container for up to four days.
Notes
This recipe is sponsored by Mediterranean Supermarket