I was eating toast with peanut butter and fig jam and getting ready to make mince pies when I had a brainwave: what about adding peanut butter to the mince pies? It’s the same combo as PB and jam… the addition ended up being pretty successful (if I do say so myself). The result: super easy mince pies with a twist. I’m going to be making these all this week for my family.
Make about 12 mince pies
1 roll of ready-made shortcrust pastry, defrosted in the fridge
About half a jar of fruit mince (make sure it doesn’t contain suet if you’re vegetarian)
12 tablespoons peanut butter (I prefer organic sugar- and salt- free PB)
1 free-range egg, beaten
Roll out the pastry on a floured surface to make it about the thickness of a R5 coin. Cut out circles using a mug or glass and then roll up the remainder of the pastry and roll out again to cut more circles until it is all used up. Fill half of the circles with a tablespoon of peanut butter and a tablespoon of fruit mince and use the remainding circles as lids, using a bit of water to seal the two together. Pinch the two circles together to seal firmly. Place the mince pies in a greased muffin pan and poke the top of each with a fork. Brush over a bit of beaten egg on top of each mince pie. Place in a 180C oven for about 15 to 20 minutes, or until the mince pies are golden.