- 100g unsalted buter, at room temperature and cubed, plus extra for greasing
- 200g plain flour, plus extra for dusting
- 1tsp ground mixed spice
- 1tbsp caster sugar
- 6tsp Bonne Maman Apricot Conserve
- 6tsp good-quality mincemeat
- 1 beaten egg to glaze
- 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 in 3-4 tbsp 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 mins.
- Roll out the pastry thinly on a lightly floured work surface. Stamp out 12 circles with a fluted pastry cutter, slightly larger than cake holes, and press the circles into the tin.
- Put about 1/2 tsp of apricot conserve into each pastry case, then top with about 1/2 teaspoon of mincemeat.
- Re-roll the pastry trimmings and cut out 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 mins until the pastry is crisp and golden.
- Cool in the tin for 5 mins, then remove and cool on a wire rack. Dust with icing sugar to finish.