Mince pies are typically a part of every December... but that doesn't mean we can't change them up a little. These ones have a homemade mincemeat mixture which is both alcohol-free and crammed full of fruits and flavours inspired by Morocco. Plus, they're
Combine all of the mincemeat ingredients into a large container with a lid and stir well. Leave the fruit to soak and flavours to mingle in the fridge for at least a day, stirring occasionally. It gets better with age!
Lay out a 10cm x 10cm sheet of pastry and brush with melted butter. Position another sheet over the top and brush again, then repeat once more. Use up all the remaining sheets in the same way.
Spoon a heaped teaspoon of the mixture onto one of the pastry sheets. Fold over the top and roll the pastry around the filling to form a cone, sealed in with butter.
Pierce the lolly sticks into the mincemeat cones.
Heat a saucepan or fryer of oil to 180ºC. Never leave it unattended. Carefully drop the mince pie pops into the oil and fry for 3 minutes, until the pastry is golden brown.
Whisk up some double cream and zest in skin of 1 Clementine. Drain the pastries and serve sprinkled with icing sugar and with the Clementine cream on the side Makes 20