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    Spiced puff pastry mince pies

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    Spiced puff pastry mince pies

    • Vegetarian
    • Preparation time: 25 minutes
    • Cooking time: 25 minutes
    • Total time: 50 minutes 50 minutes

    Makes: 12

    Ingredients

    • For the filling
    • 50g essential Waitrose currants
    • 100g dried blueberries
    • 100g dried cranberries
    • 150g dark brown muscovado sugar
    • 2 tsp mixed spice
    • 1 tbsp essential Waitrose apricot jam
    • 1 tsp vanilla extract
    • 1 bramley apple, peeled, cored, grated
    • 1 clementine, grated zest and juice
    • For the pastry
    • 2 x 250g frozen Cooks’ Ingredients puff pastry blocks, defrosted
    • 1 tbsp caster sugar
    • 1 tsp cinnamon
    • 2 tbsp milk

    Method

    1. Preheat the oven to 200C, gas mark 6. Combine all the ingredients for the filling and put to one side.
    2. Roll out the pastry blocks slightly so that they are 27cm long. Dust one length with half the sugar and half the cinnamon and roll up from the longer edge into a sausage. Cut this into 9 x 3cm pieces. Place flat-side down on a floured surface and roll each into a 10cm circle. This will add flavour and flakiness to the pastry.
    3. Repeat the dusting and rolling process with the second sheet, but this time only cutting 3 x 3cm pieces; roll these into 10cm circles. Use the pastry circles to line a 12-hole muffin tin. Roll the remaining pastry to about 35cm x 25cm and use a 7cm cutter to make 12 lids for the pies.
    4. Divide the filling between the 12 pastry cases. Brush the edges with a little milk and press on the lids, sealing round the edges. Brush the tops with more milk and cut a little cross in the centre of each.
    5. Bake for 25 minutes, until golden and puffed up. Remove from the oven and take the pies out of the tin immediately. Serve warm, dusted with icing sugar, and with brandy butter.

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