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INGREDIENTS:

  • 1 large jar mincemeat (about 600g)
  • 2 satsumas, segmented
  • 1 apple, finely chopped
  • Zest of 1 lemon
  • Icing sugar (for dusting)

 

PASTRY:

  • 375g plain flour
  • 260g unsalted butter, softened
  • 125g caster sugar, plus extra for sprinkling
  • 1 large egg, plus 1 beaten egg for glazing
  • 1 pipette of Citrus 1000mg KAMA CBD Broad Spectrum

 

METHOD:

  • Place the flour and the butter in a bowl and rub together to form a crumb consistency.
  • Add the caster sugar, CBD oil and one large beaten egg and mix.
  • Flour a surface and pour the mixture out. Fold until the pastry comes together. Watch as to not over mix.
  • Wrap the pastry in cling film and place in the fridge for 10 minutes.
  • Pour the mincemeat into a bowl and add two segmented satsumas, one chopped apple and the lemon zest.
  • Pre heat the oven to 220°C/200°C fan.
  • Roll out the pastry to 3mm thick.
  • Take a round cutter, around 10cm in diameter, and cut out 16 bases, placing them into muffin trays. Place around 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a small beaten egg.
  • Roll out the remaining pastry and cut 7cm lids and press them on top to seal. Glaze with a beaten egg. Sprinkle the tops with the extra caster sugar and make a small cut in the top.
  • Place the mince pies in the oven, and bake for 15-20 minutes, until they are golden brown. After baking, let them cool before removing them from the muffin trays. Dust with some icing sugar and serve.