Gingerbread mince pies
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 30 mins chilling
- Easy
- Serves 12
Skip to ingredients
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- 400g mincemeat(ensure vegetarian, if needed)
- 50g stem gingerchopped, plus 1 tbsp ginger syrup from the jar
For the pastry
- 250g plain flourplus extra for dusting
- ¼ tsp ground cinnamon
- ½ tsp ground ginger
- 125g cold unsalted buttercut into small pieces
- 3 tbsp golden caster sugarplus extra for sprinkling
- 1 eggbeaten
You’ll also need
- 8cm round biscuit cutter
- mini gingerbread person biscuit cutter
Nutrition: Per serving
- kcal293
- fat11g
- saturates6g
- carbs45g
- sugars29g
- fibre2g
- protein3g
- salt0.2g
Method
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.
