Apricot mince pies

Mince pies wth a fruity twist - what's not to love?!

Brought to you by Bonne Maman


We're big fans of the humble mince pie here at Food Heaven, and this recipe is no exception!

The recipe from offers the perfect twist on the traditional mince pie, using Bonne Maman Apricot Conserve to provide a delicious enhancement of the flavour of the traditional mince pie. In short, these mince pies exude the taste of christmas (and they couldn't be easier to make)!

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  • 100 g unsalted butter (cubed, at room temperature)
  • 200 g plain flour (plus extra for dusting)
  • 1 tsp ground mixed spice
  • 1 tbsp caster sugar
  • 6 tsp Bonne Maman Apricot Conserve
  • 6 tsp good-quality mincemeat
  • 1 beaten egg (to glaze)
  • icing sugar (to dust)


Preheat the oven to 200°C (fan oven 180°C), gas mark 6. Lightly grease a 12-hole cake tin.
Put the flour into a mixing bowl, add the butter and rub into the flour until the mixture is like fine breadcrumbs.
Add the mixed spice to the sugar in a pestle and mortar or a strong bowl with the end of a rolling pin and grind together until well mixed and a little powdery. Add this to the flour and butter and stir in.
Using a round-bladed palette knife, mix in 3-4 tbsp cold water, stirring until it comes together. Then, with your hands, work the dough gently into a ball, wrap in cling film and allow to rest for about 20 mins.
Roll out the pastry thinly on a lightly floured work surface. Stamp out 12 circles with a fluted pastry cutter, slightly larger than cake holes, and press the circles into the tin.
Put about 1/2 tsp of apricot conserve into each pastry case, then top with about 1/2 teaspoon of mincemeat.
Re-roll the pastry trimmings and cut out 12 smaller circles and put them on top of the mincemeat. Glaze the tops with a little milk or beaten egg, if available, and bake in the preheated oven for 12-15 mins until the pastry is crisp and golden.
Cool in the tin for 5 mins, then remove and cool on a wire rack. Dust with icing sugar to finish.

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