Air-fryer mince pies recipe

1. In a large bowl, mix the flour, icing sugar and clementine zest together until evenly combined. Use your fingertips to rub the baking block into the dry ingredients until it resembles fine breadcrumbs. Drizzle over the clementine juice and mix with a cutlery knife until it comes together. Tip onto a work surface lightly dusted with flour and briefly knead to create a smooth, disc of pastry. Wrap in baking paper and chill in the fridge for 20 mins.
2. Roll the pastry to the thickness of a £1 coin, or 3mm thick. Cut out 24 x 8cm discs, rerolling the pastry, if needed. Cut festive shapes, such as stars or Christmas trees, out of the centre of half the discs. Spoon a little mincemeat onto the centre of 12 of the disks. Brush the inner rim with water and top with a festive second disc, crimping around the edge with a fork to seal the two together. Transfer a tray and chill in the fridge for 30 mins until firm or freeze in an airtight container for up to 3 months.
3. Preheat the air-fryer to 200°C for 5 mins before you’re ready to cook. Whisk the soy milk and oil together until evenly combined, then use to brush the tops of the pies. Working in batches, cook on the base of the air-fryer for 5-6 mins until the pastry is crisp and lightly golden. If cooking from frozen, cook for 6-7 mins. Transfer to a wire rack, leave to cool for 10 mins before dusting with icing sugar and cinnamon.
4. Once fully cool, store in an airtight container for up to 5 days.

Tip: Swap the clementines for oranges if you prefer.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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