Thursday 27 July 2017

Mince Pies

Lily Higgins

A box of these mince pies are quick and easy to make, and adding the rum butter gives it a special twist.

Makes 12

you will need

1 jar/411g mincemeat

30g dried cranberries

1 tbsp Cointreau

6 cherries, quartered

1 tsp mixed spice

1 batch shortcrust pastry (1 packet bought or homemade)

1 deep bun/ cupcake tin


In a large bowl, mix the mincemeat with the additional filling ingredients until well combined.

Roll the pastry out on to a lightly floured surface and stamp out 12 large rounds using a cutter.

Line the bun tin with the pastry discs, then fill generously with mincemeat.

Brush water around the edges of each pie and top with a smaller disc of pastry, pinching the edges together gently to seal.

Using a sharp knife, cut a slit in the middle of each pie.

Bake for 20-25 minutes until golden and the filling begins to bubble through.

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