Individual Mince or Fruit Pies
Individual pies with a mincemeat or fruit filling sandwiched between two layers of pastry, served dusted with icing sugar.
Ingredients
Flour (for pastry)
4 oz (120 g)
Mincemeat filling (see page 225)
6 oz (180 g)
Fruit filling (substitute for mincemeat)
8 oz (240 g)
Instructions
1
Make the base
Make the pastry and roll out to 1/10 inch thick. Cut with a plain round cutter and line tart tins.
2
Fill
Place a teaspoon of mincemeat or fruit filling in the center of each tart.
3
Make the top
Roll out the remaining pastry to 1/16 inch thick and cut small rounds with a smaller cutter.
4
Seal
Moisten the edges of the tarts, cover with the small rounds, and press firmly to seal using the edge of the cutter.
5
Bake
Prick holes and bake in a 420°F (215°C) oven until golden.
6
Finish
Dust generously with powdered sugar after removing from the oven. Serve warm with custard or brandy sauce.
