Ultimate Pink Lady® Mince Pie

No festive season is complete without mince pies, and this recipe is the ultimate. Elevate your home-made mince pies by adding a touch of luxury to the filling with the unmistakable sweetness of Pink Lady® apples. These bite-sized beauties are sure to be a hit this Christmas!

Full preparation

  1. You can make the pastry by hand or in a food processor. If making by hand, put the flour into a large bowl with the icing sugar and the cubed cold butter and start working together by hand until you have a fine breadcrumb consistency. Add the juice and zest of an orange and the egg yolks little by little and start bringing the mixture together until it becomes a ball. Cover and refrigerate.

  2. Watch the animated recipe

    If making the pastry in a food processor, put the flour and icing sugar into the machine and pulse in the butter bit by bit until you have a breadcrumb consistency. Slowly add the egg yolks and the juice and zest of an orange and pulse until it all starts thickening. Turn out into a bowl or a work top and bring together into a ball, then cover with cling film or grease proof and refrigerate for 40 mins.

  3. Watch the animated recipe

    Meanwhile make your filling. In a large bowl, combine the mincemeat, chopped pecans, chopped dates, zest of an orange and 2 finely diced Pink Lady® apples and give a good stir.

  4. Once the pastry has rested, start to roll it out. Get two pieces of grease proof paper with one under the pastry and the other on top and start rolling, this way no extra flour is added so you’re not drying out the pastry. Roll out to a 5mm thickness. Get a round cutter big enough to cover the base of your mince pie tin and a star cutter for the top.

  5. Watch the animated recipe

    Press the pastry base into the tin and fill with your mince pie mixture so it’s level with the top. Add the star top and brush the pastry star and edges with some milk.

  6. Pop into a preheated oven at 180 C for 15 to 20 mins or until golden brown. Leave in the tin for a few minutes before you try to remove them so that they hold their shape and won’t fall apart. Once cooled on a cooling rack, dust with some icing sugar.

  7. Mince pies can keep up to a week in an airtight container. You can freeze them once baked for three months. Defrost at room temperature.

Share with your friends