Pastelitos de hojaldre y mincemeat

Ingredientes

• 320 g Ready-roll Puff Pastry (usually 1 pack)
• 200 g Mincemeat (homemade of shop-bought)
• 1 Free-range Egg (beaten; see Egg Size note below)
• Caster or Icing Sugar (for dusting)

Preparación

1. 1

   Pre-heat your oven to 200°c (180°c for fan assisted ovens or Gas Mark 5) and grease a baking tray with some butter/margarine..

2. 2

   Roll out your Puff Pastry and cut around twelve small circle of pastry (I use a 48mm diameter cutter) and place onto your pre-greased baking tray.

3. 3

   Spoon a heaped teaspoon of your mincemeat onto each circle, ensuring you hand some apple in each.

4. 4

   In the remaining puff pastry, cut the same number of small circle but bigger (I use a 58mm diameter cutter).

5. 5

   Beat your egg and use as an egg wash around each mincemeat-topped circle and place the larger circles on top, gently pressing over with your finger to seal the mincemeat in.

6. 6

   Using your smaller cutter, gently press over the pastry to bring he mincemeat into place under the pastry, then gently press down the edges with a fork to ensure none of the mincemeat can escape.

7. 7

   Use the remaining egg wash to coat the tops of your mince pies and pierce a few small holes in the top of each.

8. 8

   Bake in your pre-heated oven for around 15-20 minutes until puffed up and golden.

9. 9

   Once cool enough to touch, move to a wire rack and when completely cool, dust with a little sugar to finish (caster or icing sugar is fine, whatever your preference).