Gousto’s Leftover Pastry Mince Pies
If you’ve made a Christmas pie, pasty or tart this festive season, try transforming the spare pastry offcuts into these bite-sized favourites. By cutting shapes for the pie tops instead of full lids, you’ll make the pastry go even further.
Ingredients: (Makes 12)
- 320g shortcrust pastry (scale up/down the recipe based on how much pastry you have leftover)
- 250g mincemeat
- Egg or milk to glaze
- Icing sugar to decorate
Method: (30 minutes)
- Preheat the oven to gas mark 6/200C/180C fan. Using a 3 inch cutter (or a glass) cut out 12 circles of pastry and line the holes of a bun tin.
- Fill each pastry circle with a large teaspoon of mincemeat. Optional – cut out festive shapes from remaining pastry and place on top of the pies.
- Brush the pastry with beaten egg or milk then place in the oven for 15-20 minutes until the pastry is golden brown. Remove from the oven and allow to cool in the tin for 10 minutes before removing and placing on a cooling rack until room temperature. Store in an airtight container.
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