Its not Christmas without these lovely Mince pies.
350 g (12 oz) shortcrust pastry or flaky pastry
350 - 450 g (12 oz - 1 lb) mincemeat
milk or beaten egg to glaze
icing or caster sugar (superfine granulated) to dust
350 - 450 g (12 oz - 1 lb) mincemeat
milk or beaten egg to glaze
icing or caster sugar (superfine granulated) to dust
accompaniments
(you may also need these recipes)
method
1. Roll out the pastry to about 0.3 cm (1/8 inch) thick. Cut into about twenty rounds with a 7.5-cm (3-inch) fluted cutter and twenty smaller rounds with a 6.5-cm (2 1/2-inch) fluted cutter.
2. Line 6.5-cm (2 1/2-inch) patty tins with the larger rounds and fill with mincemeat.
3. Dampen the edges of the small rounds and place firmly in position on top of the pies. Make a small slit in the top of each pie.
4. Bake in the oven at 220°C (425°F) mark 7 for 15 - 20 minutes until light golden brown.
5. Leave to cool on a wire rack. Serve warm or cold, dusted with sugar.
2. Line 6.5-cm (2 1/2-inch) patty tins with the larger rounds and fill with mincemeat.
3. Dampen the edges of the small rounds and place firmly in position on top of the pies. Make a small slit in the top of each pie.
4. Bake in the oven at 220°C (425°F) mark 7 for 15 - 20 minutes until light golden brown.
5. Leave to cool on a wire rack. Serve warm or cold, dusted with sugar.
serving amount
makes 16 or 20
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