Mince pies (1)

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This is a slight variation in that it uses puff pastry insted of shortcrust which I think makes them slightly lighter.

It's also cockney rhyming slang and tasty dessert - can you think of any others?

Ingredients

• 1 Packet pre-rolled puff pastry
• 450 g (1 lb) jar of mincemeat
• 55 g (2 oz) caster sugar
• 1 egg
• 60 ml (2 fl oz) milk

Mise en place

• Pre-heat the oven to 200° C (400° F - Gas 6 - Moderately hot)

Method

1. Beat the egg and add a tiny pinch of salt
2. Using a pastry cutter, stamp out 24 x 7.5 cm (3") circles of puff pastry for the bases
3. Push the circles into 2 molded baking trays
4. Fill each base with 2 teaspoons of mincemeat and brush the edges with a little milk
5. Using a pastry cutter, stamp out 24 x 6 cm (2.5") circles of pastry for the lids
6. Put the lids on the bases and ensure they are sealed
7. Brush the egg mixture over the tops of the pies and sprinkle with a little caster sugar
8. Bake for 20 minutes and allow to cool on a raised grid to prevent them sweating

Serving suggestions

Serve hot with custard

See also

• Mincemeat
• Mincemeat (2)