I love traditional mince pies, but I've noticed that Emi and a clutch of his chums from school aren't that keen on old-fashioned sweet mince - so I've knocked up an apple and salted caramel combination that no one, but no one can resist, especially if you toss on a scoop of ice-cream. There's something especially delicious about the sweetness of the caramel, the slight tartness of the apple and the saltiness of the sauce that's guaranteed to have them begging for more ... .
These pies are really quick and very easy to rustle up if people drop in unexpectedly. Just read on for the recipe:
1, large Bramley apple - peeled and cored and then diced into small cubes
1, tablespoon of brown sugar - add more if you prefer things sweeter
1, 350 g packet of ready-rolled puff or short crust pastry - choose whichever you like best.
2, tablespoonfuls of salted caramel sauce (you could use dulce de leche. I set out looking for dulce de leche, couldn't find any in Ealing and bought this stuff instead from M&S -it's so delicious I could eat it with a teaspoon straight from the pot 😍)
sea salt flakes to flavour
1 beaten egg for an egg-wash to the pastry
1. Preheat your oven to 200° C/ 390° F.
2. Peel the apple, core it and dice it into small pieces.
3. Sprinkle the sugar over the apple cubes, add the salted caramel sauce and mix to spread evenly.
4. Grease a muffin tin with cake-release spray or butter.
5. Using a cookie cutter, cut out bases for the pies from the ready-to-go pastry and place them in the muffin tray.
6. Fill the pies with the apple mixture and add a flake or two of sea salt for a little added saltiness if you like.
7. Cut out tops for your pies from the pastry. I used a star cutter to produce festive star toppers.
8. Place the pie tops on the apple-filled pies and brush them over lightly with the beaten egg.
9. Bake in the pre-heated oven for 20 to 25 minutes, until they are cooked through and the tops are golden brown.
10. Serve warm from the oven with a generous dollop of ice-cream or a nice cup of Rosie Lee.
All the best for now,