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 I made last year. Since I forgot to! … Better late than never?

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.