|160 g||unsalted butter|
|1||Granny Smith apple|
|110 g||dried figs|
|70 g||brown sugar|
|½ tsp||ground cinnamon|
|¼ tsp||ground cardamom|
|¼ tsp||ground nutmeg|
|60 g||candied orange peel|
|1 tbsp||whole milk|
|unsalted butter (for greasing)|
|flour (for dusting)|
|confectioner’s sugar (for serving)|
Add flour, salt, sugar, and some of the butter to a bowl and start to knead with a hand mixer with dough hooks. Add water and keep kneading until a soft dough forms. Wrap in plastic wrap and let the dough rest in the fridge until the filling is prepared.
Roughly grate the apple. Chop dried figs and almonds.
Melt remaining butter in a pot over medium heat. Add orange juice, brown sugar, ground cinnamon, ground cardamom, and ground nutmeg, stir to combine, and bring to a simmer. Add grated apple, dried figs, almonds, candied orange peel, raisins, and sultanas and stir to combine. Let simmer for approx. 3 min., then remove from heat and let cool.
Preheat oven to 170°C/340°F. Grease and flour a muffin tin. Flour your working surface and roll out the chilled dough until it’s approx. 3-mm/0.1-in. thick. Use a round cookie cutter to cut out circles that are big enough to cover the bottom and the sides of each muffin tin. Cut out the same amount of stars. Place the base circles into the muffin tin and slightly press down to make them fit the tin.
Scoop the filling into each pie and place a dough star on top. Whisk egg yolk and milk in a small bowl and brush the top and edges of the pies with the egg mixture.
Bake mince pies at 170°C/340°F for approx. 20 min., or until they are golden brown. Remove from the oven and let cool completely before removing them from the muffin tin. Dust with confectioner’s sugar and enjoy!