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