The perfect pies for a Christmas party, with a cherry and hazelnut filling that everyone will love!

INGREDIENTS

For the filling:
1 large apple, peeled and grated
200g mixed dried fruit
390g jar black cherries in kirsch
100g skinless hazelnuts, roasted and roughly chopped
1 orange, zested and juiced
1 tsp cinnamon/ginger/allspice
150g dark brown sugar
For the pastry:
400g flour
200g coconut oil, straight from the fridge (as solid as possible)
20g icing sugar, plus extra for dusting
50ml ice-cold vodka
50ml non-dairy milk for brushing

METHOD

  1. Heat oven to 180°C. Tip all mince ingredients into a dish/tray – mix with half the kirsch. Mix Cover with a lid or foil and bake for 35-40 mins until all the sugar has melted, the mixture is bubbling slightly at the edges and the liquid has reduced (the mixture firms a bit as it cools, so be careful not to over-reduce). Set aside to cool completely.
  2. Tip the flour and coconut oil into a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar, then pour in the vodka and 2 tbsp ice-cold water and pulse until the pastry is just coming together. Add another 2 tbsp water if a little dry, then tip the dough onto a clean surface and pat into a disc with your hands. Wrap in cling film and chill in the fridge for at least 30 mins.
  3. Cut off one-third of the pastry and keep covered under a tea towel. Cut the rest into five chunks then roll out on a well-floured surface to a thickness of 0.5cm. Cut out circles using a 9cm cookie cutter and line 18 holes of two 12-hole cupcake tins. Repeat with the rest.
  4. Put a heaped spoonful of mincemeat in the middle of each circle, then put the pies in the fridge. Take the remaining pastry from under the tea towel and roll out to 0.5cm thickness. Transfer to a baking sheet lined with baking parchment. Chill for 15 mins to firm up.
  5.  Remove the pastry sheet from the fridge and use an 8cm cookie cutter to cut out nine circles, then use a star cutter to cut out the middles. Bring the mince pies out of the fridge and top half of them with the stars and the other half with the stamped-out circles. Use your fingers to seal the tops and bases, then brush the tops with milk. Bake for 30 mins until the pastry is crisp and the tops are golden. Cool a little, then dust with icing sugar.

 

Recipe by bbcgoodfood.com