Hibiscus Flour Mince Pies
PREP TIME: 45 min
COOK TIME: 15 min
1 large jar mincemeat (about 600g)
1 apple, finely chopped
zest 1 lemon
little icing sugar, for dusting
375g plain Hibiscus Flour
230g Waitrose Unsalted Butter, softened
125g caster sugar, plus extra for sprinkling
1 large egg, plus 1 beaten egg for glazing
Place 375g plain Hibiscus Flour and 230g softened unsalted butter in a bowl and rub together to a crumb consistency.
Add 125g caster sugar and one 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 ten mins.
Scoop the large jar of mincemeat into a bowl, one finely chopped apple and zest of one lemon.
Heat oven to 3751/4F.
Roll out the pastry to 3mm thick.
Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1 1/2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
Re-roll out the pastry to cut lids using a suitable size round cookie cutter or drinking glass. Then press lids on top to seal. 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.