Mincemeat and custard pies

Ingredients

• 200 ml of whole milk
• 1 vanilla pod
• 2 egg yolks
• 40 g of caster sugar
• 2 tbsp of cornflour
• 500 g of shortcrust pastry
• 250 g of mincemeat

Instructions

1. 1

   Pour the milk into a saucepan. Split the vanilla pod and scrape the seeds out and add to the milk. Bring gently to the boil

2. 2

   In a separate bowl whisk together the egg yolks, sugar and cornflour. Pour the milk into the bowl whilst whisking

3. 3

   Pour the custard back into the saucepan and bring gently to the boil, whisking constantly, until thickened. Set the custard aside

4. 4

   Roll the pastry out on a floured surface until approx. 2-3mm thick. Using a cutter just larger than the hole of your shallow bun tin, cut out 24 discs

5. 5

   Using a star cutter cut out 24 small stars to top the pies

6. 6

   Preheat the oven to 180°C/gas mark 4

7. 7

   Place a disc of pastry into the bun tin and top with approximately 1 tsp of custard

8. 8

   Top with 1 tsp mincemeat and then the pastry star. Repeat for the remaining pies

9. 9

   Bake in the oven for 10-12 minutes until lightly golden brown