Mince Pies

450gg (16oz) Mincemeat
340g (12oz) Rich Shortcrust Pastry
1 Egg White
Caster Sugar
Icing Sugar

Pre-heat the oven to 190°C: 375°F: Gas 5.
Thinly roll out half of the pastry and use to line small tartlet tins.
Fill with mincemeat to half to three quarters of the depth.
Thinly roll out the remaining pastry, cut into rounds as lids for the pies.
Dampen the edges of the lids and press edges lightly together to form a seal.
Brush with egg white and sprinkle with caster sugar and make a small slit in the top to allow steam to escape.
Bake for 20 minutes or until lightly golden brown.
Serve hot with cream or brandy butter or cool on a wire rack and serve cold, dusted with icing sugar.

Baking Recipes

Mince Pies