For the filling
- 600g Mincemeat
- 2 satsumas segmented
- 1 apple finely chopped
- Zest of 1 lemon
- 100ml Maple syrup (preferably golden colour for its delicate flavour)
For the pastry
- 375g Plain flour
- 260g Unsalted butter, softened
- 125g Maple sugar, plus extra for sprinkling
- 2 large eggs
- You will also need two round cutters, one slightly larger than the other
- Preheat the oven to 220° and grease a muffin tray.
- Place the plain flour and butter in a bowl and rub together to a crumb consistency.
- Add the maple sugar and 1 large beaten egg and mix together.
- Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
- Wrap the pastry in cling film and chill for 10 mins or overnight.
- Scoop the mincemeat into a bowl and add the satsumas, apple, lemon zest and maple syrup.
- Roll out pastry to 3mm thick and using the larger cutter, cut out 16 bases and place into the muffin tray.
- Put 1 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
- Use the smaller cutter to make 16 circles for the tops. We also used a maple leaf cutter to make decorations with the excess pastry.
- Glaze with beaten egg and sprinkle with the extra maple sugar.
- Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays before serving.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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