No need to make your own pastry with this delicious recipe for classic mince pies. Make enough to last until the New Year.
- 1 x 500g (18oz) block frozen shortcrust pastry, thawed
- 350g (12 oz) mincemeat
- Caster sugar for sprinkling
Preheat oven to 200°C/400°F/gas 6. Have ready a 12-hole tart tin.
Roll out pastry and using a 7.5cm (3in) cutter cut out 12 discs ands use to line tart tins.
From remaining pastry cut 12 smaller discs for lids (you may have to re-roll trimmings for this).
Fill each with tart two 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.