Mince pies

Last December, I baked a gingerbread house and mince pies for the Christmas period. I’ve yet to decide what I’ll be doing this year, yet, but wanted to share the mince pies made last year. Since I forgot to! … Better late than never?

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You will need
500g pack sweet or dessert shortcrust pastry
Plain flour, for dusting
300g mincemeat
Milk, for glazing

Method
Pre heat oven to 200C/180C fan/ gas 6.

Roll out the pastry on a flour-dusted surface.

Stamp out circles of pastry with an 8cm cutter and press into silver pastry cases.

Spoon a little mincemeat into each, then roll out the remaining pastry with a little more flour.

Use a small (3-4cm) star cutter to stamp out 12 shapes. Top each pie with one, and brush the top of each with a little milk.

Bake for 20-22 mins or until the pastry is golden and crisp and the filling piping hot.