FROM-THE-FREEZER MINCE PIES
Keep these festive favourites nice and simple or spice things up with some imaginative twists
Provided by Sarah Cook
Categories Treat
Time 55m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Roll out a little over half the pastry on a flour-dusted surface to about the thickness of a £1 coin. Stamp out circles of pastry to line the holes of a 12-hole bun tin - an 8cm cutter should be about right. Re-roll the trimmings until all 12 holes are lined.
- Spoon a little mincemeat into each, then roll out the remaining pastry with a little more flour. Use a 6cm fluted or plain round cutter to cut out 12 lids. Top the mincemeat with the pastry lids, push around the edges to seal, then poke 1-2 small holes into each to allow steam to escape. Wrap the whole tray well in cling film. Will keep in the freezer for up to 3 months.
- To cook, heat oven to 200C/180C fan/ gas 6. Remove the mince pies from the freezer and brush the top of each with a little milk. Bake for 20-22 mins or until the pastry is golden and crisp and the filling piping hot.
Nutrition Facts : Calories 272 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
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