Dualit's favourite Mince Pie recipe is one to have on hand every Christmas
Pre heat oven to 180ºC/170ºC fan.
Unroll the pack of pastry onto a flour dusted surface.
Melt the butter and using a pastry brush, lightly grease a 12 cup (or 2 x 6 cup) shallow bun tray.
Use a 6cm fluted pastry cutter to make 12 circles and gently tuck into each bun shallow, ensuring to push fully into the bottom of each.
Use a 2-3cm round fluted pastry cutter for the 12 tops. Move aside onto a floured surface. Note: 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 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 tray into the oven and cook for 20-25 minutes, until the pastry is golden.
Remove from the oven and dust each mince pie with caster sugar or icing sugar. They can be re-dusted just before serving.