Golly! Our raspberry trifle yoghurt gives a spin to these classic mince pies… once you’ve had a bite, you just won’t be able to resist a second *wink*
Alrighty, you’ll need:
- 225g plain flour
- 110g salted butter (cubed and cold)
- 80g caster sugar
- 1 free range egg
Mince Meat Filling
- 400g good quality mince meat
- zest of half an orange
- 24 fresh raspberries or 200g punnet
- 1 free range egg
- 1 tub of The Collective’s Raspberry Trifle yoghurt to serve!
Now you need to:
- To make the pastry, simply put the flour and cubed butter into a food processor, and blitz until fine breadcrumbs are formed. Add the sugar and give it another blitz, then add one whole egg and continue to process until the mixture clumps together. If it’s struggling and looking a little dry then add some milk a tsp. at a time.
- Once the mixture has formed a ball, take out of the processor and refrigerate in cling film for 20 minutes.
- Whilst the pastry is cooling, empty the mince meat into a bowl and add the zest of half an orange.
- When the pastry is cold, roll out into 1/4cm thick, and cut into 12 circles to fit your cupcake tin. Clump together the left over pastry and roll out again to the same thickness and cut another 12 smaller circles for the tops (or stars like I have!)
- Place half a tbsp. of mince meat into each pastry case, then add two raspberries, pushing them into the mincemeat. Top with the pastry circles or stars!
- Beat a free range egg and baste the tops of the pies lightly with a pastry brush.
- Bake at 180C in the centre of your oven for 30 minutes, or until golden brown, and top with Raspberry Trifle yoghurt *drool*
If you have a go at our raspberry mince pies, then share it with us on social media and tag us in your creations!
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Credit: Sasha Holt