Decorative mince pies
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Mince pies don't have to look the same every year so why not get creative with the cutter this festive season?
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Makes: 12
Ingredients
- 1 x 500g (18oz) block of frozen shortcrust pastry, thawed
- 350g (12oz) mincemeat
- Caster sugar for sprinkling
Method
- Preheat oven to 200°C/400°F/gas mark 6. Have a 12-hole tart tin ready. Roll out pastry and using a 7.5cm (3in) cutter, cut out 12 discs and use to line tart tins. From remaining pastry, cut 12 smaller discs for lids (you may have to re-roll trimmings for this).
- After cutting out lids, use a small shaped cutter of your choice to cut out a shape from the lid so that when it is placed on tart, the mincemeat is visible.
- Fill each with 2 generous teaspoonfuls of mincemeat. Lightly moisten undersides of lids with water and use to top tarts, pressing gently at edges to seal.
- With a skewer make a small steam hole in centre of tops. Brush with water and sprinkle with sugar and bake for 15-20 mins until golden brown. Sprinkle again with caster sugar as they come out of the oven.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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