Bonne Maman’s ‘Apricot Mince Pies’ are the perfect twist on the traditional mince pie. Using Bonne Maman Apricot Conserve provides a delicious enhancement of the flavour of the traditional mince pie.
Full of the flavours of Christmas, these special mince pies can be enjoyed throughout the festive season and beyond.
Recipe development by Moyra Fraser.
Image copyright, Bonne Maman UK.
You will need:
100g unsalted buter, at room temperature and cubed, plus extra for greasing
200g plain flour, plus extra for dusting
1tsp ground mixed spice
1tbsp caster sugar#
6tsp Bonne Maman Apricot Conserve
6tsp 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.