Sweet Apple and Cider Mince Pies with Cheddar Pastry
Serves: 12
For the cider and apple mincemeat:
  • 3 eating apples, peeled, cored and diced
  • 7 tbsp dry cider (I used Thatcher’s Vintage Dry Cider)
  • 6 tbsp raisins
  • 2 tbsp dried mixed fruit
  • 3 tsp light brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground nutmeg
For the cheddar pastry:
  • 150g plain flour
  • 75g cold butter, cubed
  • 35g mature cheddar, grated (I used Wyke Farms Vintage Cheddar)
  • 1 tsp caster sugar
  • 1 cold egg, lightly beaten
To serve:
  • Powdered icing sugar
For the cider and apple mincemeat:
  1. Place all ingredients in a medium saucepan over a medium/high heat. Stir well and heat until the liquid boils. Reduce the heat and simmer for 25 minutes, stirring often.
For the cheddar pastry:
  1. In a food processor, blitz the flour, butter, cheddar and sugar until it resembles coarse crumbs. Add the egg and whiz until it forms a ball. If necessary, add a teaspoon of very cold water to make it come together.
  2. Wrap the pastry in cling film and chill for 10 mins.
To assemble:
  1. Preheat oven to 200C/180C fan/400F, lightly grease the cups of a tart or muffin tray.
  2. Roll out the pastry to 3mm thick and cut into rounds slightly larger than the holes in the muffin tray.
  3. Cut the scraps into shapes with a small cookie cutter. Re-roll the pastry if necessary.
  4. Place the circles into the tart/muffin tray, add a heaped teaspoon of the filling and top with a pastry shape.
  5. Bake for 10-15 minutes until golden and allow to cool before serving.
  6. Optional: dust the tarts with powdered icing sugar.
Recipe by Veggie Desserts at https://veggiedesserts.co.uk/apple-cider-mince-pies-cheddar-pastry/