MINCE PIES

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1. Roll out pastry on a floured work surface.

2. Cut 12 rounds with an 8.5cm (3 1/2)  biscuit cutter and 12 rounds with a 6.5cm (2 1/2inch) biscuit cutter.

3. Use larger rounds to line deep bun tins.

4. Put equal amounts of mincemeat in each.

5. Top with remaining rounds and brush with beaten egg.

6. Bake at 220°C (425°F) Mark 7 for 20-25 minutes or until golden brown.

7, Remove from tins and dredge thickly with sifted icing sugar.

SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS

SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS