24 oz ready-to-roll shortcrust pastry
16 oz sweet mince meat
1 egg beaten, to glaze
A handful of flour for dusting
2 tbsp water
Preheat the oven to 200ºC (390ºF/ gas mark 6).
Sprinkle your working surface with flour. Place the pastry on it and also dust with flour. Start to roll the pastry out, turn it over and continue rolling until it is rolled into a thin sheet.
Take the bigger 7cm cutter and cut out 12 pastry disks for your mince pies. Place each of the pastry disks into the baking tray and gently press down into the bottom to create a cup.
Add a spoonful of mincemeat to each of the cups.
Take the excess pastry, left over from making the mince pie cups and roll it into a ball. Sprinkle the work surface once more with flour and re-roll it in preparation for making the lids for the mince pies.
Take the smaller 6cm pastry cutter and cut out 12 lids from the sheet of pastry.
Taking a lid, brush with a little water around the edges and place it wet side down on top of the open mince pie. Gently push down the edges with your fingers to seal. With your pastry brush generously coat the lids with the egg wash. They are now ready to bake.
Place your cake tin in the middle of the oven and bake for 20 minutes. Remove after this time when golden brown.
Serve and have lots of fun!
Products usedTwelve hole Master Class baking pan
Traditional wooden rolling pin
Kitchen Craft Set of 3 fluted pastry cutters
Kitchen Craft 3 Piece Christmas Star Cookie Cutter
Home Made Traditional Stoneware 26.5cm Mixing Bowl Kitchen Craft Large 25cm Wooden Pastry / Basting Brush
Kitchen Craft Stainless Steel Fine mesh shaker