INGREDIENTS
2 x 375g sheets ready-rolled shortcrust pastry (bring them out of fridge about 15 mins before you want to use them)
a little flour, for dusting
about 300g mincemeat
1 egg, beaten with a fork
140g caster sugar
2 tsp cinnamon
PROCEDURE
- Heat oven to 200C/180C fan/gas 6. Unroll one of the pastry sheets onto a lightly floured surface, and spoon on teaspoonfuls of mincemeat, spaced about 2.5cm apart. Brush round the mincemeat with a little egg. Unroll the second sheet of pastry, keeping it on its wrapper, then roll out just a touch bigger. Using the wrapper to help you, flip onto the mincemeat-dotted sheet.
- Press and shape the pastry around each dollop of mincemeat, squeezing out as much air as you can. Slice up the sheet into individual parcels using a sharp knife or pizza cutter. Prick each with a fork, then seal the edges around each one by pressing with a fork. Lift onto baking trays, brush with a little more beaten egg and bake for 18-20 mins until golden and crisp.
- While the pies are baking, mix sugar and cinnamon on a plate. When done lift the pies, a few at a time, carefully into the sugar and gently turn to coat.
SOURCE: bbcgoodfood.com
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