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Classic mince pies
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Total Time:
2 hours 15 minutes
Elevate your Christmas mince pies with a twist - adding sweet squash for a unique and delightful flavor upgrade.
Ingredients:
  • 1 x 1.2 kg butternut squash
  • 1 x 820 g jar of quality mincemeat
  • 4 tablespoons maple syrup
  • 100 g blanched almonds
  • 500 g plain flour plus extra for dusting
  • 100 g icing sugar plus extra for dusting
  • 250 g unsalted butter (cold) plus extra for greasing
  • 3 large free-range eggs
  • 1 tablespoon semi-skimmed milk
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Roast the whole squash for 1 hour 30 minutes until tender. Let it cool, then scoop out half of the flesh into a bowl (save the rest for later). Make the pastry by sifting flour and icing sugar on a work surface. Rub in cold butter until crumbly, then mix in beaten eggs and milk until a dough forms. Chill the dough for at least 30 minutes. Grease two 12-hole muffin tins. Combine mincemeat, maple syrup, chopped almonds, and cooled squash. Roll out pastry and cut into circles to line tins. Fill with squash mixture, top with pastry circles, and crimp edges. Brush with beaten egg and bake for 25-30 minutes. Cool in tins, then transfer to a wire rack. Dust with icing sugar before serving. Enjoy warm with custard or cold with tea. Gift or store for later.

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