Mince Pies

Ingredients

• 1 quantity shortcrust pastry
• flour for dusting
• dairy-free spread for greasing tins
• 1 standard size jar mincemeat
• 1 egg, beaten

Method

• Pre-heat the oven to Gas Mark 5 / 190°C / 375°F
• When the pastry has rested in the fridge for at least 30 minutes, roll out on a floured surface to a thickness of about ¼" / 5mm.
• Cut out 12 circles of each size, gathering up the leftovers and re-rolling as necessary.
• Grease tins thoroughly and ease the 12 larger circles into the trays.
• Put about a teaspoon of mincemeat in each pie. Resist the temptation to over-fill the pies as you will regret it when they overflow and the sugary mincemeat burns onto the tin.
• Cover each pie with a small circle, pressing down gently.
• Brush with beaten egg. If you wish, you can sprinkle the pies with a little granulated sugar for a crunchy top.
• Bake for about 20 minutes, or until the pies are golden brown.
• Remove from oven when cooked and allow to cool for a few minutes in the tin, before turning them out onto a cooling rack.