Aperol Mince Pies

By The Good Housekeeping Cookery Team, Good Housekeeping

Try our unusual take on a mince pie this year! Buttery pastry encases mincemeat that then gets topped with Aperol jelly and candied orange slices. A citrusy bitter twist on this festive classic.


Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hour 15 mins
Makes: 12

Ingredients

For the pastry

• 200 gplain flour, plus extra to dust


• 1 tbsp.caster sugar


• 100 gunsalted butter, cold and cubed


• 1medium egg


• 400 gmincemeat

For the Aperol jelly

• 2platinum-grade gelatine leaves, we used Dr. Oetker


• 125 mlsmooth orange juice


• 40 gcaster sugar


• 100 mlAperol


• Orange food paste (optional), we used Sugarflair

For the candied orange peel

• 125 ggranulated sugar, plus extra to dust


• 1large orange, peel julienned

You will also need

• 10cm round cutter

Directions

• Make the pastry. In a food processor pulse the flour, sugar and butter until the mixture resembles fine breadcrumbs (alternatively, rub butter into dry ingredients using your fingertips). Add egg to flour mixture and pulse/mix to combine. Tip on to a work surface and bring together with your hands. Shape into a disc, wrap in clingfilm and chill for 30min.

• Preheat oven to 190°C (170°C fan) mark 5. Roll chilled pastry out on a lightly floured surface until 3mm thick. Stamp out 12 circles using a 10cm cutter, re-rolling trimmings as needed. Use pastry circles to line a 12-hole muffin tin and fill cases with the mincemeat, using a teaspoon to level.

• Bake for 30min, or until pastry is golden. Leave to cool in tin for 20min, then very carefully, using a palette knife, transfer to a wire rack to cool completely.

• Meanwhile, make the candied orange peel. Heat sugar and 200ml water in a pan over low heat, stirring until sugar dissolves. Add orange peel, making sure it’s all submerged, turn up heat to high and boil for 5min. Reduce heat and simmer gently for 20min, until orange peel is tender. Using a slotted spoon lift out peel and lay on to a baking sheet lined with baking parchment, spacing apart. Cool.

• Make the jelly. Soak the gelatine leaves in cold water for 5min. Heat the orange juice, sugar and Aperol in a small pan over medium heat, stirring to dissolve the sugar. Remove from heat. Lift the gelatine out of water, squeeze out excess, and stir into the pan to dissolve. Next stir in enough orange food paste, if using, to achieve the desired shade. Pour into a jug and leave to cool to room temperature. Pour cooled jelly into each cooled mince pie and chill until set, about 1hr.

• Once the jelly is set, allow mince pies to come up to room temperature. Top each mince pie with a few candied orange peel pieces and serve.

Get ahead: Prepare to end of step 3 up to 2 days ahead; store in an airtight container at room temperature. Complete recipe to serve.

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