Mary Berry’s Apple and Mincemeat Squares
Mary Berry's twist on a classic mince pie features chunks of apple to make the mincemeat sweeter and less intense. The perfect mince pie for little ones and adults alike.
Introduction
This is a quick way to make a mince pie of sorts and is great when serving numbers. Adding apple to mincemeat makes it milder, and go further.
Ingredients
| For the filling: | |
|---|---|
| Knob of | butter |
| 500g (1lb 2oz) | Bramley apples, peeled, cored and diced |
| 2 tbsp | caster sugar |
| 2 tbsp | water |
| 1 tbsp | brandy |
| 1 × 410g jar | luxury mincemeat |
| For the pastry: | |
| 225g (8oz) | plain flour |
| 115g (4oz) | butter, diced |
| 30g (1oz) | icing sugar |
| finely grated zest of 1 orange | |
| 1 tbsp | water |
| 2 | eggs, beaten |
Essential kit
You will need: an 18cm (7in) square toffee tin.
Method
You will need an 18cm (7in) square toffee tin.
To make the filling, melt the butter in a large frying pan over a medium heat. Add the apple, sugar and water. Stir, then cover with a lid and cook for about 3–4 minutes, until the apple is soft but not mushy. Transfer to a bowl and set aside to cool.
Add the brandy and mincemeat to the apple and chill in the fridge while the pastry is made.
Measure the flour and butter into a food processor and whiz until it resembles breadcrumbs. Add the icing sugar, orange zest, water and half the egg and whiz again until the pastry comes together. Knead into a ball, then roll out to a thin rectangle, double the length of the tin but the same width.
Line the base and sizes of the tin with the pastry, aligning one edge with the rim of the tin and leaving the remaining pastry overhanging. Spoon the filling into the tin. Brush the edges of the pastry with some of the remaining egg, then fold the overhanging pastry over to make the top. Press down lightly around the edges and trim the excess pastry. Using a small knife, gently score the pastry to give a pretty finish. Brush the top with beaten egg and chill in the fridge for about 30 minutes, if you have time.
Preheat the oven to 200°C/180°C Fan/Gas 6 and place a heavy baking sheet in the oven to heat.
Place the pie on the hot baking sheet and bake in the preheated oven for about 35–45 minutes, or until the pastry is golden and crisp. Leave to cool before slicing into squares or fingers to serve, with brandy butter if liked.
Mary’s Tips: Can be made up to 2 days ahead.
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