Next level mince pies
Ingredients
- 100g dark muscovado sugar
- 50g butter
- 1 cooking apple, peeled, cored and coarsely grated
- 150g currants
- 150g sultanas
- 100g raisins
- 75g mixed peel
- 1 lemon, zested and juiced
- 1½ tsp mixed spice
- 1 tsp ground cinnamon
- 100ml Pedro Ximénez sherry, brandy, rum or whisky
- 300g self-raising flour, plus extra for dusting
- 1 tbsp cornflour
- 2 tbsp granulated sugar, plus extra for the tins and topping
- 1 orange, tangerine or clementine, zested
- 175g butter, 150g cold and cut into small pieces, 25g melted for the tin
- 150g soft cheese
- 1 egg, beaten, to glaze
- icing sugar to serve (optional)
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