Mince Swirl Pies

1. 1

   Preheat the oven to 425u00b0F. Grease 2 baking pans. Combine mincemeat, peaches, almonds and brandy extract in a medium bowl.

2. 2

   Sprinkle a pastry sheet with 1 tbsp of the powdered sugar. Place another sheet of pastry on top, pressing down firmly. Roll pastry tightly into a log. Cut log into 24 pieces. Repeat with remaining 2 pastry sheets and powdered sugar.

3. 3

   Place pieces, cut-side up, on a surface dusted with sifted powdered sugar. Roll each piece into an 3-inch round.

4. 4

   Spoon 1 tbsp mincemeat mixture onto center of each round. Brush edges with combined egg and milk. Top with remaining rounds; press edges to seal. Cut each pie with a fluted 2 3/4-inch diameter cutter to neaten. Place on prepared pans.

5. 5

   Brush tops of pies lightly with remaining egg and milk mixture. Bake for 15 mins, or until well browned. Cool on wire racks.

* Per serving · 4 servings · Values may vary.

No additional tips available.