- For the pastry, put the flour, icing sugar and salt in a food processor. Pulse briefly to evenly distribute the sugar and Maldon Sea Salt.
- Add the cubed butter and pulse until the mixture resembles breadcrumbs.
- Add the beaten egg and cold water, pulse again briefly just to bring the pastry dough together. Alternatively, to make the pastry by hand, mix the flour, icing sugar and Maldon Sea Salt in a large bowl. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Using a table knife, “cut in” the beaten egg and cold water then tip out onto a clean surface and use your hands to bring the dough together into a ball.
- Wrap the pastry in parchment paper or cling film and transfer to the fridge for an hour to chill.
- On a clean surface, roll the pastry out to the thickness of a pound coin. Using a round cutter that is a little larger than the holes of your bun tin, cut out 12 rounds and lightly press these into the tin. For the pastry lids, cut whatever shapes you like (smaller rounds, stars etc), we like a Maldon Salt diamond!
- Mix the mince meat with the grated apple, orange zest and Maldon Smoked Sea Salt.
- Fill each pastry case with a heaped teaspoon of minced meat. Brush a little beaten egg on the base of the pastry lids and press gently to seal to the pie edges. Transfer to the fridge to chill for 30 minutes.
- Preheat the oven to 170C fan.
- Brush the tops of the mince pies with egg and sprinkle with a little demerara sugar. Bake for 25-30 minutes until the pastry is golden brown and crisp. Serve warm with brandy butter or brandy cream.
Serving: 12
Prep Time: 35 minutes
Cook Time: 35-30 minutes
Ingredients
For the pastry:
300g plain flour
3 tbsp icing sugar
1 tsp Maldon Original Sea Salt
150g cold, unsalted butter, cubed
1 large egg, beaten
1 tbsp ice cold water
For the filling:
350g mince meat
1 small eating apple, coarsely grated
Zest of 2 oranges
1 tsp Maldon Smoked Sea Salt
1 egg, lightly beaten, for brushing
Demerara sugar, for sprinkling on top
Brandy butter or brandy cream, for serving
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