Mince pies are a great Christmas gift. My number 2 Christmas teat.
- Yield: 12 mince pies
- 250 g sweet shortcrust pastry
- 250 ml fruit mince
- water for brushing
- 1 egg, beaten
How to Make It
- Grease a 12-cup English bun- or muffin pan and set aside. Assembling the Mince Pies
- On a lightly floured surface, roll out the pastry and cut out twelve 7 cm rounds (base) and twelve 6 cm rounds (lids). Press the base rounds over the base and sides of the prepared pan cups. Place 2 teaspoons of fruit mince into each pastry cup. Brush the lids with water and press them, water-side down, onto the fruit mince, making sure they are securely sealed. Refrigerate for 15 minutes. To Bake the Pies
- Preheat the oven to 180 °C. Brush the top of each mince pie with the beaten egg and bake for 20 minutes until golden, puffed and cooked through. Dust with icing sugar and serve hot or cold.