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STICKY TOFFEE APPLE MINCE PIES

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Yields1 Serving
 Frozen short Crust pastry, thawed, 4 sheets
 Mincemeat, 1 bottle
 Granny smith apples, thinly sliced, 1/2 no
 Fresh Cranberries, halved , 1/2 cup
 Demerara, 1/4 cup
Sticky Toffee Pudding
 Unsalted butter, softenened, 85g
 Brown Sugar, 50g
 Golden Syrup, 75g
 Treacle, 40g
 Self-rising flour, 100g
 Vanilla essence 1 Teaspoon
 Eggs, 2 nos
 Steam ginger in syrup, chopped, 2 nos
1

Preheat oven at 180˚C and butter or oil muffin tin or tart shells.

2

Sticky Toffee Pudding: Combine butter and brown sugar in a mixer and beat till pale. Add in eggs, golden syrup, treacle, self rising flour, vanilla essence and chopped stem ginger and mix till just combine. Set aside.

3

Lay short crust pastry on a floured work surface and using 7cm diameter cookie cutter, cut out a few round disk. Using knife, make a few slits around the pastry to fit it into muffin tin or tart shells.

4

Fill each of muffin or tart shells with 1 tablespoon of mincemeat, followed by halved cranberries and top with sticky toffee pudding batter.

5

Finish the pie with thinly sliced apples and sprinkle 1 teaspoon of demerara sugar on top of each pies. Bake for 20 – 25 minutes until the pudding has risen and the short crust pastry has cooked through

Ingredients

 Frozen short Crust pastry, thawed, 4 sheets
 Mincemeat, 1 bottle
 Granny smith apples, thinly sliced, 1/2 no
 Fresh Cranberries, halved , 1/2 cup
 Demerara, 1/4 cup
Sticky Toffee Pudding
 Unsalted butter, softenened, 85g
 Brown Sugar, 50g
 Golden Syrup, 75g
 Treacle, 40g
 Self-rising flour, 100g
 Vanilla essence 1 Teaspoon
 Eggs, 2 nos
 Steam ginger in syrup, chopped, 2 nos

Directions

1

Preheat oven at 180˚C and butter or oil muffin tin or tart shells.

2

Sticky Toffee Pudding: Combine butter and brown sugar in a mixer and beat till pale. Add in eggs, golden syrup, treacle, self rising flour, vanilla essence and chopped stem ginger and mix till just combine. Set aside.

3

Lay short crust pastry on a floured work surface and using 7cm diameter cookie cutter, cut out a few round disk. Using knife, make a few slits around the pastry to fit it into muffin tin or tart shells.

4

Fill each of muffin or tart shells with 1 tablespoon of mincemeat, followed by halved cranberries and top with sticky toffee pudding batter.

5

Finish the pie with thinly sliced apples and sprinkle 1 teaspoon of demerara sugar on top of each pies. Bake for 20 – 25 minutes until the pudding has risen and the short crust pastry has cooked through

STICKY TOFFEE APPLE MINCE PIES

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