Mince Pies
Puff pastry mini mincemeat pies, served warm with custard.
Ingredients
puff pastry dough
1 lb (480 g)
mincemeat filling
6 oz (180 g)
powdered sugar (for decoration)
1/2 oz (15 g)
Instructions
1
Roll out the pastry
Roll the pastry out to 1/10 inch (2.5 mm) thick.
2
Cut the bases
Use a 2 3/4 inch cutter to cut out rounds, place them on a baking sheet, and brush the edges with water.
3
Fill the bases
Place a teaspoon of mincemeat filling in the center of each base round.
4
Cut the tops and seal
Use a 3 inch cutter to cut out slightly thinner tops, lay them over the filling, and press the edges firmly with the back of a small cutter to seal.
5
Egg wash and bake
Brush with egg wash, poke steam holes, and rest for 30 minutes. Bake at 450°F (232°C) until golden. Dust with powdered sugar as soon as they come out of the oven.
