- 2 batches shortcrust pastry or 2 ready-made, sweet shortcrust pastry sheets, thawed (if frozen) and taken out of the fridge about 30 mins ahead
- Plain flour for dusting
- About ½ jar of 410g jar mincemeat
- Caster sugar or icing sugar for dusting
- Round fluted or plain cutters about 6.5cm and 7.5cm
- 12-hole bun or mince pie tray
- Follow the pastry recipe here making double the quantity. Preheat the oven to 180°C/350°F/gas 4. If using 2 ready-made pastry sheets, gently unroll one of the sheets onto the worktop, leaving it on the plastic sheet. Dip the larger, 7.5cm cutter in flour then carefully press it (sharp edge down) onto the pastry, pushing down hard enough to cut through it to stamp out a circle. Carefully cut out 11 more circles in the same way.
- Lift out one circle and gently press it into one of the holes in the bun tray with your fingers, pressing out and smoothing out any wrinkles or air bubbles. Do the same with all the other circles.
- Give the jar of mincemeat a stir to soften the mixture, then spoon about 1½tsp mincemeat into the centre of each pastry base.
- Unroll the second sheet of pastry as you did before and this time cut out 12 circles using the smaller, 6.5cm, cutter. Add the pastry trimmings to the first batch and wrap tightly and chill. Dip the pastry brush in a small bowl of cold water, shake off the excess water so the brush is just damp, then brush the edges of each pastry lid with water.
- Turn the circles upside down and gently set one (damp side down) on top of each base. Press the edges together very firmly so they seal (you don’t want the filling to bubble out). Make a small hole in the centre of each lid with a cocktail stick so the steam can escape.
- Bake in the heated oven for 20 to 25 mins until the pastry is golden. Leave to cool for 5 mins in the tray then carefully lift out onto a wire rack and sprinkle with sugar.
- Eat warm or at room temperature. When cold, pack into an airtight container and eat within three days.