Mince pies are Jen’s FAVOURITE Christmas food! This is her quick hack if you don’t have the ingredients (or time!) to make your own from scratch – just use shop-bought pastry and a jar of mincemeat. To jazz them up, you can stir in some clementine zest and grated apple to the mincemeat. And for a final flourish, add some cut up clementine segments to the top of the dollops of mincemeat, just before the pastry lids go on. Even if the pastry is ready-rolled, it’s a good idea to roll it a bit thinner before cutting out the circles to put in the tin.
METHOD
Line shallow bun tins with discs of pastry, put a teaspoon of mincemeat into each tin of pastry, damp the edges with water and add a pastry lid. Conventionally this is another disc but a star shape works well and looks pretty too!
Bake in a preheated oven (about 180C) until the tops are golden brown, about 30 mins, allow them to cool slightly and dust with caster sugar.
**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.
