Date and apple mince pies
- November 2014
- Makes 16
- Hands-on time 40 min, oven time 15 min, plus chilling
Try an alternative mince pie this Christmas with mincemeat made with dates, sultanas, apple and pecan nuts.
- 16.5g (9.1g saturated)
- 40.4g (25g sugars)
To sterilise jars and lids, wash them in warm soapy water, rinse well, then dry in a low oven and leave to cool. Or run through a recently cleaned dishwasher on the hottest setting.
Make the mincemeat filling up to 3 months in advance and keep tightly sealed in sterilised jars (see tip).
The baked mince pies will keep in the freezer, sealed, for 3 months. Defrost, then warm through in an oven heated to 170°C/fan150°C/gas 31⁄2 for 10-15 minutes.
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