Jimi Famurewa's air fried festive pies

Jimi Famurewa's air fried festive pies in the Morning Live studio.

Food critic, Jimi Famurewa is putting a controversial twist on a classic - he's frying mince pies! The recipe serves 6, and the best part, you can use your trusty air fryer to keep the festive pies light and fluffy.

Ingredients to make the pies:

  • 175g mincemeat

  • 320g pre-rolled, puff pastry

  • 25g dried cranberries

  • 1/2 teaspoon mixed spice

  • 1 teaspoon dried ginger

  • 1 egg, beaten

  • Zest of one large clementine

  • 25g caster sugar

  • 25g ground almonds

Ingredients to make the brandy mascarpone cream:

  • 250g mascarpone

  • 1 tablespoon (25ml) of brandy

  • Juice of one large Clementine

  • 1/2 teaspoon vanilla essence

  • 30g caster sugar

Method:

  1. Lightly dust a clean surface with plain flour and unroll the pastry. Cut it into equal thirds lengthways, then in half widthways to create six, roughly equal squares.

  2. Add the dried cranberries, mixed spice, dried ginger and half the clementine zest to the mincemeat, stir thoroughly to combine, then dollop a modest tablespoon into the centre of each pastry square.

  3. Brush the lower left corner with the egg wash and fold over the pastry to form a triangular parcel. Seal the edges with the back of a fork, slash a vent into the top of each parcel so steam can escape, then brush them all over with more egg wash. Combine the caster sugar and ground almonds before dusting over each egg washed parcel.

  4. Gently transfer your turnovers to a lined air fryer basket and cook at 180 C for 12 minutes, flipping halfway through to brush the undersides with egg wash. Set the cooked turnovers aside and continue to fry in batches, making sure not to crowd the air fryer.

  5. To make the mascarpone cream, combine the mascarpone, juice of the zested clementine, brandy, caster sugar and vanilla essence in a bowl. Stir to form to a fluffy, whipped consistency, and serve alongside each warm turnover, with final sprinklings of the remaining clementine zest and icing sugar.