Marvellous Mince Pies!Makes 18 - 24
Ingredients available from Julian Graves:
2 x 500g fresh shortcrust pastry
450g (1 lb) mincemeat
Method
Pre-heat oven to 190C/375F/gas mark 5 and grease two 12-hole bun tins. On a lightly floured work surface/board, roll out 500g pastry thinly and cut out between 18 and 24 8cm / 3¼ discs. Line the bun tins with the pastry discs and place a small quantity of mincemeat in each disc.
Roll out the other 500g pastry and stamp into stars. Dampen stars lightly with water and press firmly on top of mincemeat. Glaze the lids using a pastry brush – the beaten egg gives a shiny finish, the milk a matt finish. Cook for around 20 minutes until golden brown. Cool on a wire rack, store in airtight container or freeze.
Sprinkle with icing sugar and served cold or warm, with a heart dollop of brandy butter. Well, it is Christmas!
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