Do you remember that couple of weeks ago I gave you a recipe for homemade mincemeat? Well, I’ve been using it up so quickly that I’m going to have to make another batch this weekend. Just as well that it’s the easiest and tastiest mincemeat ever!!!! But it’s not just mince pies that you can make with it. Add a couple of spoonfuls to an apple crumble, or to an apple pie, for an extra tasty pudding. What I’ve been doing is using it in Mince Pies, Cheaty Eccles Cakes, and Mincemeat Muffins.
Christmas Mince Pies
- 1 jar of homemade Apricot and Orange Mincemeat
- 250g block of shortcrust pastry
- 2 tbsp of demerara sugar
- 1 beaten egg for glazing
- butter for greasing
Lightly grease a 12 hole shallow bun tin. Defrost the pastry and roll out as thinly as possible. Cut out 12 x 6″ rounds and use them to line the holes in the tin. Place a teaspoon of mincemeat into the centre of the pastry circle.
Re-roll the remaining pastry and cut out 12 x 4″ lids for the mince pies (or else you could use a star cutter for a pretty effect). Place the lids on top of the mince pies and use the beaten egg to glaze the lids. Sprinkle with a little demerara sugar.
If you’re making them with solid lids, stick a knife into the centre to allow steam to escape (no need to do this with star lids). Bake in a preheated oven (200c) for 15 -20 minutes, or until golden brown. Allow to cool slightly before removing them from the pan and leaving them on cooling racks before eating them.