From-The-Freezer Mince Pies

Keep these festive favourites nice and simple or spice things up with some imaginative twists

• Cooking Time Prep 30 mins
  Cook 22 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  272

• Protein

  2g

• Carbs

  37g

• Fat

  14g

• Saturates

  5g

• Fibre

  1g

• Sugar

  20g

• Salt

  0.22g

Ingredients

• 500g pack sweet or dessert shortcrust pastry
• little plain flour, for dusting
• about 300g/11oz mincemeat
• splash of milk, for glazing

Directions

1. Roll out a little over half the pastry on a flour-dusted surface to about the thickness of a £1 coin. Stamp out circles of pastry to line the holes of a 12-hole bun tin-an 8cm cutter should be about right. Re-roll the trimmings until all 12 holes are lined.
2. Spoon a little mincemeat into each, then roll out the remaining pastry with a little more flour. Use a 6cm fluted or plain round cutter to cut out 12 lids. Top the mincemeat with the pastry lids, push around the edges to seal, then poke 1-2 small holes into each to allow steam to escape. Wrap the whole tray well in cling film. Will keep in the freezer for up to 3 months.
3. To cook, heat oven to 200C/180C fan/ gas 6. Remove the mince pies from the freezer and brush the top of each with a little milk. Bake for 20-22 mins or until the pastry is golden and crisp and the filling piping hot.

Categories: All Christmas