Christmas
Mince Pies – Joan’s
Ingredients
- Short crust pastry made with 1 lb. flour
- Approx. 750 gr. (1 lb. 10 oz.) luxury mincemeat
- (I used Sainsbury’s)
- Grated rind of 2 oranges added to the mincemeal
- Preheat oven to 190°C.
- Grease bun/cup cake tins.
Method
1
Roll out pastry quite thinly. Using a 3" cutter for the base and 2½" cutter for the lid, stamp out the rounds. Line the base of the tins with the large rounds and place about 1 tsp. of the mixture in the centres of each. Do not overfill.
2
Take the small round of pastry into one hand and wet around the edge of the pastry with water. Place this on top to cover the mincemeat. Don't be afraid to press down the lid firmly to seal the edges properly. Brush with milk and snip a small cut with scissors in the centre of each mince pie.
3
Bake for approx. 15 minutes. Sprinkle with icing sugar and serve warm or at room temperature.