Christmas Recipes > Mince Pies

How to make mince pies:
Originally mincemeat contained real meat, the only vestige of which is now suet. At one time the pastry was shaped like small cradles to represent the birth of Christ.





Ingredients

1 portion shortcrust pastry
3 tablespoons mincemeat
1 egg white
1 tablespoon caster/superfine sugar
(see measure conversions for more information)

Method

- Roll the pastry out thinly.
- Cut out 12 rounds with a 2 1/2 inch cutter and 12 rounds with a 2 inch cutter (for the lids).
- Press the larger rounds into well greased patty tins.
- Place a little mincemeat into each.
- Beat the egg white until it is just frothy and smooth.
- Brush the edges of the filled pastry and 'stick' on the pastry lids.
- Brush the tops with egg white and make a small hole with a sharp knife blade in the top of each pie.
- Sprinkle with the superfine sugar.
- Bake at 200 degrees centigrade (see temperature conversions) for about 25 minutes.