Mince pies

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The traditional mince pies in a mini form
Make a sweet short crust pastry, chill roll out thinly, cut into rounds, keep some for the lids..
Place in forms, press in carefully. Spoon in mincemeat ( mixture of raisins etc and suet) cut out smaller lids, pop on top, brush with beaten egg white and sprinkle with sugar. Bake 180 until golden brown… Watch out they remain hot for a while
Mince pies from FILO. pastry
Lay a sheet of FILO no the working surface, brush with melted butter and lay on another sheet, cut into strips then squares.
Brush one square with butter , then place another square on top, like a star, put a teaspoon of mincemeat in the middle ,
imagebrush the edges and bring up like a purse, with the tops sticking out. Place on a baking sheet linked with grease proof paper or in a form. Bake at 180 until golden

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