100g (3 ½ oz) unsalted butter, at room temperature and cubed, plus extra for greasing
200g (7 oz) plain flour, plus extra for dusting
1 tsp ground mixed spice
1 tbsp caster sugar
6 tsp Bonne Maman Apricot Conserve
6 tsp good quality mincemeat
Milk or beaten egg, for glazing
Icing sugar, to dust
- Preheat the oven to 200°c (fan oven 180°c), gas mark 6. Lightly grease a 12-hole cake tin.
- Put the flour into a mixing bowl, add the butter and rub into the flour until the mixture is like fine breadcrumbs.
- Add the mixed spice to the sugar in a pestle and mortar or a strong bowl with the end of a rolling pin and grind together until well mixed and a little powdery. Add this to the flour and butter and stir in.
- Using a round-bladed palette knife, mix 3-4 tablespoons cold water, stirring until it comes together. Then with your hands, work the dough gently into a ball, wrap in cling film and allow to rest for about 20 minutes.
- Roll out the pastry thinly on a lightly floured work surface. Stamp out 12 circles with a fluted pastry cutter, slightly larger than the cake holes, and press the circles into the tin.
- Put about ½ teaspoon of apricot conserve into each pastry case, then top with about ½ teaspoon of mincemeat.
- Re-roll the pastry trimmings and cut about 12 smaller circles and put them on top of the mincemeat. Glaze the tops with a little milk or beaten egg, if available, and bake in the preheated oven for 12-15 minutes until the pastry is crisp and golden.
- Cool in the tin for 5 minutes, then remove and cool on a wire rack. Dust with icing sugar to finish.