Mini Mince Pies

Lovely little fruit mince pies-perfect for Christmas!

Method

Get out a tray of miniature tart tins, each indent 4.5cm in diameter, along with a 5.5cm fluted, round biscuit cutter and a 4cm star cutter.

Get pastry out and leave to defrost a bit.

Combine the fruit mince, dried cranberries, cherries,and mixed spice in a bowl. Set aside, covered. You can leave this for 1-2 days to macerate.


Preheat oven to 180°C. Use your 5.5cm fluted pastry cutter to cut 40 discs from the pastry. Then pop them into the tart tins. Use a fork to prick the bases. Bake for 12mins. Let them cool in the tray.

Then use the star cutter and cut the tops and set aside.

Spoon 1 heaped teaspoon of fruit mixture into each pastry case. Top with pastry stars. Press edges to seal. Bake for 12/15 minutes. Set aside for 15 minutes to cool before transferring to a wire rack to cool completely.

Dust the pies with icing sugar to serve.

• Sweets