Low-Fat Puff Pastry Mince Pies

Dump: Put the apple puree, dried fruit, sugar, spices, orange juice/zest, and chopped ginger into a saucepan.

Simmer: Cook on low heat (lid OFF) for 20–30 minutes, stirring often. The mixture should become a thick, dark, sticky paste.

Tip: It must be thick. If it's runny, the puff pastry bottoms will go soggy.

The Kick: Remove from heat. Let it cool for 10 minutes. Stir in the Brandy.

Cool: Let it go completely cold before filling the pies.

Preheat Oven: 200°C / 180°C Fan. (Puff pastry needs a hotter oven to rise properly).

Prep Tin: Grease your bun/muffin tin very well. Puff pastry loves to stick.

Cut Bases: Unroll the pastry. Use a round cutter (approx 10cm) to cut circles for the bases. Press them gently into the tin.

Fill: Spoon the cold mincemeat in. Do not overfill—puff pastry pushes the lid up, so if it's too full, it will leak.

Cut Lids: Cut slightly smaller circles (or stars!) for the tops.

Seal: Brush the rim of the base with a tiny bit of water or milk. Place the lid on top and press the edges gently to seal.

Glaze: Brush the tops with milk. Use a sharp knife to cut two small slits in the top (to let steam out). Sprinkle with a pinch of sugar.

Bake: 20 minutes until golden brown and puffed up.

Puff pastry gets soft very quickly in a warm kitchen. Keep the roll in the fridge until the very moment you are ready to cut it. If the dough gets warm and sticky, the pies won't puff up—they will just look sad and flat!