Step 1
Place 375g plain flour and 260g Pure Sunflower in a bowl and rub together to a crumb consistency.
Step 2
Add 125g caster sugar and 1 large beaten egg and mix together.
Step 3
Tip out onto a lightly floured surface and fold until the pastry comes together. Be careful not to over mix. Wrap the pastry in cling film and chill for 10 minutes.
Step 4
Scoop the large jar of mincemeat into a bowl and add 1 finely chopped apple and the orange and lemon zest.
Step 5
Heat the oven to 220°C, 200°C fan, gas 7.
Step 6
Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
Step 7
Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
Step 8
Bake the mince pies for 15-20 minutes until golden brown. Leave to cool before releasing them from the muffin trays and dust with a little more icing sugar before serving.
