- 1 jar mincemeat (600g)
- 2 satsumas segmented
- 1 apple finely chopped
- Zest 1 lemon
- 100ml pure maple syrup (preferably golden colour for its delicate flavour)
For the pastry:
- 375g plain flour
- 260g unsalted butter, softened
- 125g caster sugar
- 2 large eggs
- Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
- Add 125g caster 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 large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple, zest of 1 lemon and maple syrup.
- Heat the oven to 220°C/gas 7
- Roll out pastry to 3mm thick and using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1 ½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
- Re-roll out the pasty and garnish with a maple shaped cutter on top. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
- Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.
It’s not Christmas without a mince pie! Delicate-tasting golden maple syrup adds an extra sweetness to the mix of mincemeat, apples and oranges.
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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