Make-Ahead Mince Pies

It wouldn't be Christmas without mince pies, and you just can't beat homemade - these can be cooked from frozen for extra ease

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  259

• Protein

  3g

• Carbs

  34g

• Fat

  13g

• Saturates

  5g

• Fibre

  1g

• Sugar

  14g

• Salt

  0.45g

Ingredients

• 500g block shortcrust pastry
• plain flour, for dusting
• 250g mincemeat
• 1 egg, beaten
• granulated sugar, for sprinkling

Directions

1. Heat oven to 220C/200C fan/gas 7. Roll the pastry out on a lightly floured surface a little thinner than a £1 coin. Stamp out 12 circles about 8cm wide, keeping all the trimmings. Use the circles to line a 12-hole, non-stick bun tin. Put a small spoonful of mincemeat in each one, but be careful not to put too much, as the suet will melt and bubble out if it has no room to spare. Re-roll the pastry trimmings and cut out another 12 circles a little smaller than the last. Brush the edges of the pastry with beaten egg, then add pastry lids, pinching the two edges together. Make a small cross with a knife in the centre of each pie. The pies can now be frozen in the trays for up to 3 months and either defrosted and cooked as stated or cooked from frozen.
2. Brush the lids with a little more egg, sprinkle with sugar and bake for 15-20 mins until golden brown. Leave to cool slightly and serve warm.

Categories: All Christmas