Description

Cooking time: 12 minutes

Method

1. Preheat the oven to 200°C/180°C fan/Gas 5. Mix together the mincemeat, orange and lemon zest, glacé cherries and chopped apple, then set aside.
2. Lay the pastry on a work surface and cut 24 circles using a 5cm fluted cutter. Use half the pastry circles to line a 12-hole mini muffin tin, setting aside the remaining circles until the first batch are cooked.
3. Fill the pastry-lined tin with small teaspoons of the mincemeat mixture. Using the pastry scraps and a small Christmas-themed cutter, cut small shapes and use to top the pies.
4. Bake for 10 to 12 minutes until golden and bubbling. Remove from the oven and leave to cool for a few minutes before removing from the tin and cooling on a wire rack. Repeat with the remaining pastry and mincemeat.
5. When all the pies have cooled, dust with icing sugar. Serve warm or cold.

Each portion contains