Aperol Mince Pies

We’ve taken the popular summer drink and made it festive! Try our twist on the traditional classic with our Aperol jelly topped mince pies.

By The Good Housekeeping Cookery TeamPublished: 23 November 2020

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Try our unusual take on a mince pie this year! Buttery pastry encases mincemeat that then gets topped with Aperol jelly and candied orange slices. A citrusy bitter twist on this festive classic.

NB Cooking Notes: plus chilling, cooling and setting

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Yields:

Prep Time:

30 mins

Cook Time:

45 mins

Total Time:

1 hr 15 mins

Cal/Serv:

246

Ingredients

For the pastry

200 g
plain flour, plus extra to dust
1 Tbsp.
caster sugar
100 g
unsalted butter, cold and cubed
1
medium egg
400 g
mincemeat

For the Aperol jelly

2
platinum-grade gelatine leaves, we used Dr. Oetker
125 ml
smooth orange juice
40 g
caster sugar
100 ml
Aperol
Orange food paste (optional), we used Sugarflair

For the candied orange peel

125 g
granulated sugar, plus extra to dust
1
large orange, peel julienned

You will also need

10
cm round cutter

Directions

1. Step 1Make the pastry. In a food processor pulse the flour, sugar and butter until the mixture resembles fine breadcrumbs (alternatively, rub butter into dry ingredients using your fingertips). Add egg to flour mixture and pulse/mix to combine. Tip on to a work surface and bring together with your hands. Shape into a disc, wrap in clingfilm and chill for 30min.
2. Step 2Preheat oven to 190°C (170°C fan) mark 5. Roll chilled pastry out on a lightly floured surface until 3mm thick. Stamp out 12 circles using a 10cm cutter, re-rolling trimmings as needed. Use pastry circles to line a 12-hole muffin tin and fill cases with the mincemeat, using a teaspoon to level.
3. Step 3Bake for 30min, or until pastry is golden. Leave to cool in tin for 20min, then very carefully, using a palette knife, transfer to a wire rack to cool completely.
4. Step 4Meanwhile, make the candied orange peel. Heat sugar and 200ml water in a pan over low heat, stirring until sugar dissolves. Add orange peel, making sure it’s all submerged, turn up heat to high and boil for 5min. Reduce heat and simmer gently for 20min, until orange peel is tender. Using a slotted spoon lift out peel and lay on to a baking sheet lined with baking parchment, spacing apart. Cool.
5. Step 5Make the jelly. Soak the gelatine leaves in cold water for 5min. Heat the orange juice, sugar and Aperol in a small pan over medium heat, stirring to dissolve the sugar. Remove from heat. Lift the gelatine out of water, squeeze out excess, and stir into the pan to dissolve. Next stir in enough orange food paste, if using, to achieve the desired shade. Pour into a jug and leave to cool to room temperature. Pour cooled jelly into each cooled mince pie and chill until set, about 1hr.
6. Step 6Once the jelly is set, allow mince pies to come up to room temperature. Top each mince pie with a few candied orange peel pieces and serve.