Salted Caramel Mince Pies Recipe

Ingredients

• 400 g plain white flour (all purpose flour)
• 200 g salted butter (cold, cubed)
• 30 g icing sugar (powdered sugar) ((powdered sugar))
• 80 ml cold water
• 225 ml double cream (heavy cream)
• 140 g salted butter
• 140 g demerara sugar (turbinado sugar)
• 1 pinch salt (small)
• 400 g mincemeat (vegetarian if required)
• 1 tbsp icing sugar (powdered sugar) (to dust)

Instructions

1. 1

   --- For the pastry ---

2. 2

   Cube the butter and either rub together with the flour and icing sugar by hand in a bowl or pulse in the food processor until fully combined.

3. 3

   Add the cold water and either pulse in the food processor, or mix through with a round knife until it comes together.

4. 4

   Knead the pastry a couple of times so it comes together in a smooth ball, cut in two and put in the fridge to chill for 15 minutes.

5. 5

   --- For the salted caramel ---

6. 6

   Put all of the caramel ingredients in a small pan over a medium heat and bring to a simmer, stirring regularly. After a few minutes, it will look frothy. Keep cooking and stirring until the froth disappears and it appears golden and thickened.

7. 7

   Dip your spoon in, then rest it out of the pan so it cools for a minute until safe to touch. Draw your finger through it and if it leaves a thick line, it's ready. Taste (careful, it’s hot!) and add a little more salt if desired. Turn off the heat and set aside to cool.

8. 8

   --- To put it all together ---

9. 9

   Pre-heat the oven to 200C/390F (180C/355F fan). Cut a third off the pastry and set aside.

10. 10

    On a floured surface, roll the larger piece of dough out quite thinly, to about 25cmx25cm. Cut out twelve 8cm discs.

11. 11

    Grease and flour a non-stick muffin tray and press the pastry discs into the base of each hole.

12. 12

    Fill with the mincemeat - approximately 2 heaped teaspoons per pie.

13. 13

    Top with 2 teaspoons of the cooled caramel.

14. 14

    Roll the off cuts of pastry up with the pastry you reserved earlier, roll out thinly again and cut out twelve 7cm discs.

15. 15

    Run a wet finger around the edges of the pies and press the tops on.

16. 16

    Pinch with two finger all the way round each pie to seal.

17. 17

    If you like, cut some little shapes out with the remaining pastry - I went for stars - and fix to the tops of your pies with a dab of water.

18. 18

    Use a skewer to pierce a hole into the centre of each one - this will allow some steam to escape.

19. 19

    Bake for 15-20 minutes until golden.

20. 20

    While still warm, run a butter knife around the edges of the pies and lift out with a dessert spoon.

21. 21

    Cool on a wire rack, dust with icing sugar and enjoy!