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Christmas Mince Pies HT
CD CBF
DP British
30mins
Makes approx 12 Hot Cold Alcohol Desserts Puddings Pastries teatime Baked Fayre Britain Europe
Ingredients:
225g/8oz Shortcrust Pastry
225g/8oz Mincemeat
3 tbsp Brandy
6 tbsp Milk
2 tbsp Caster Sugar
Instructions
1. Preheat the oven to 200C, 400F, Gas mark 6 and very lightly grease 2-3 bun trays.
2. On a floured surface, roll out 3/4 of the pastry to approximately 6mm/1/4 inch thickness then cut 12 rounds out with a 6cm/2 1/2 inch cutter.
3. Use these rounds to line the bun trays.
4. In a bowl, mix together the mincemeat and brandy until well blended.
5. Divide the mincemeat between the pastry shells, pressing down lightly.
6. Roll out the remaining pastry and using a 5cm/2inch pastry cutter, cut out 12 circles for the tops of the pies.
7. Place the milk in a shallow bowl and dip the smaller pastry circles in the milk and cover each of the filled pies with a top. Use a fork to press the edges of each pie firmly together to seal then sprinkle with a little caster sugar.
8. Bake in the oven for 20 minutes until golden.
Serve hot or cold as a dessert with cream, custard or Brandy Butter. Alternatively serve at tea-time.
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