Updated: Dec 17, 2019
To start off the festive season we've created a how-to use your Mitt to make Mitt-licious mince pies.
What you need:
Rolling pin tool
360g plain flour
250g unsalted butter
120g caster sugar
1 egg (plus another for glazing)
1 large jar of mince meat
Pour 360g of flour into the bowl.
Add 250g of room temperature, unsalted butter to the bowl of flour.
To make the pastry, rub 225g cold, diced butter into 350g plain flour.
Use your rotating tool to hold a wooden spoon and use that to help you crumble the pastry!
Add 120g of caster sugar and one egg to the crumbled mixture and mix it all together.
Tip the mixture onto a floured surface and fold the pastry together.
Wrap the pastry in clingfilm and put in the fridge for around 15 minutes.
Preheat the oven (220C/200C fan/gas 7).
Peel the satsumas and chop the apple and satsuma very finely.
Get the pastry out of the fridge
Place the pastry on a lightly floured surface.
Use the rolling pin tool to roll out the pastry to around 3mm thick.
Make sure the pastry doesn't stick to the surface by flipping it round or adding more flour when necessary.
Mix the finely sliced apple and satsuma with the mince meat in a bowl.
Use a round cutter to cut the pastry and place inside a muffin tray.
Scoop the mince meat into the pastry.
Use a smaller round cutter for the pastry lids and place them on top of the mince meat.
You can create any pattern you like on top of your mince pies by cutting it out of the lid or cutting out an extra piece of pastry.
Once you are happy with your mince pie design, glaze with egg and put into a preheated (220C/200C fan/gas 7) oven for 15-20 minutes.