Mince Pie Puffs

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   1.Pre-heat your oven to 200u00b0C / 400u00b0F

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   2.When you have rolled and cut the pastry, place about two teaspoons of the mincemeat into one diagonal half of the pastry. Make sure you leave enough room (about 1cm / 0.5 in.) around the edge so that you can seal them.

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   3.Dab your finger into the egg and run it around the edge of your pastry.

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   4.Fold one corner over to another to cover your mincemeat and make a triangle shape. Press down around the edge firmly to seal. If you find when doing this that you have put too much mince meat in your puff, you can always rearrange them.

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   5.Place each puff on a baking sheet which has been lined with greaseproof baking paper. You may find it easier to fill your puffs on the lined tray.

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   6.Take a fork and make depressions with the prongs all the way around each puff where the seal is, this will make it more effective.

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   7.Brush the puffs with the rest of the beaten egg and with a sharp knife make a hole in the thickest part of the puff to let steam out.

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   8.Bake in the oven for about 20 to 30 minutes (to be safe, check after 15 minutes) or until they are golden brown and crispy.

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   9.Dust with icing sugar before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.