Prep: 30 mins
Cook: 22 mins
Easy Makes 12
500g pack sweet or dessert shortcrust pastry
little plain flour, for dusting
about 300g/11oz mincemeat
splash of milk, for glazing
Roll out a little over half the pastry on a flour-dusted surface to
about the thickness of a £1 coin. Stamp out circles of pastry to
line the holes of a 12-hole bun tin – an 8cm cutter should be
about right. Re-roll the trimmings until all 12 holes are lined.
Spoon a little mincemeat into each, then roll out the remaining
pastry with a little more flour. Use a 6cm fluted or plain round
cutter to cut out 12 lids. Top the mincemeat with the pastry lids,
push around the edges to seal, then poke 1-2 small holes into
each to allow steam to escape. Wrap the whole tray well in cling
film. Will keep in the freezer for up to 3 months.
To cook, heat oven to 200C/180C fan/ gas 6. Remove the mince
pies from the freezer 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
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