- Pre heat oven to 180/170fan.
- Unroll the pack of pastry onto a flour dusted surface.
- melt the butter and using a pastry brush to lightly grease each
- Use a 6cm fluted pastry cutter to make 12 circles and gently
tuck into each bun shallow, ensuring to push round into the bottom
of each, move aside on a floured surface.
- Use a 2-3cm round fluted pastry cutter x12 for the tops also,
move aside on a floured surface.
- You may have to squeeze together the excess dough with a little
flour and re roll to make up the remaining tops.
- Take a generous spoon of the mincemeat and place into each
pastry casing, gently smoothing the top, but not overfilling.
- place the pastry tops onto each of the mince pies, and use the
remaining melted butter to brush over the top of each.
- Place the bun tin into the oven and cook for 20-25 minutes,
until the pastry is golden.
- Remove from the oven and dust with castor sugar, or icing
sugar, these can be redusted just before serving.
If you do not have pastry cutters, cut the pastry into squares
large enough to cover the bottom and sides, when you tuck into the
tin, carefully fold over the four edges this will create a pretty
Instead of covering the top of the mince pie, use a smaller star
shaped cutter to place on top in the middle of the mince pie
exposing the mincemeat. the 375g pack of pastry will allow for this
without having to "re roll" the excess pastry, and they also look
pretty and festive.
Remove the pastry from the fridge and allow to reach room
temperature before unrolling.