Salted Caramel & Apple Mince Pies. That's it, the caramel is done. Remember to use caution when cooking over the stove as the hot liquid, butter, and cream may splatter. If needed, kitchen gloves come in handy!
The salted caramel possibilities are truly endless, especially when you have a no-fail, go-to homemade salted caramel sauce recipe. I've found the simplest method to be the best when making a caramel sauce. Place sugar in a heavy-bottomed saucepan set over medium-high heat. You can cook Salted Caramel & Apple Mince Pies using 4 ingredients and 4 steps. Here is how you make that.
Ingredients of Salted Caramel & Apple Mince Pies
- You need 1 jar of Sainsburys salted caramel mince meat.
- You need 1 pack of ready made shortcrust pastry.
- You need 1 tbsp of oil.
- You need 1 tsp of brown sugar.
Stir continuously until sugar begins to melt. We would like to show you a description here but the site won't allow us. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup.
Salted Caramel & Apple Mince Pies instructions
- Roll out your pastry so that’s it’s reasonably thin (but thick enough not to tear)..
- Cut out large circles that will fit comfortably in a mince pie tray, and enough lids to cover them. The kids should be fractionally larger than the top hole of your well..
- Lightly oil each well. Place the larger circle into the well. Prick the base with a fork. Put a spoonful of mincemeat inside. Use your finger dipped in water to wet the edge of your lid. Then press the lid, wet side down onto your mince pie and press the edges gently to seal..
- Repeat for the rest of the pies then bake at 190 C for 30 or so minutes..
To make this salted caramel sauce, you'll start out with some water and sugar in a saucepan over medium heat. One important thing when making homemade caramel sauce is to make sure to use a pan that's a little bigger than what you think you'll need. Once the sugar has dissolved and the mixture starts to bubble a little bit, you'll turn up the heat, bring it to a boil, and stop. Very delicious pouring sauce but not really caramel (flavour or colour), as the recipe doesn't include a step to caramelize the sugar. S. and Canada, while supplies last.