Roll out the shortcrust pastry as thin as possible on a floured board. Using a 7 1/2 cm round cutter, cut out 24 circles. With a 5cm round cutter, cut out another 24 circles.
Grease 24 muffin tins, dust with flour and line with the larger pastry circles. Fill each with mincemeat and brush the edges of the pastry with milk. Put the smaller pastry circles on top and press the edges to seal. Brush the tops with milk.
Bake 25-30 minutes until golden brown. Cool in the tins, then remove and dust with icing sugar. Serve warm.
The recipe is simple to understand and to follow. My only comment would be that the mince overflowed the pastry lids. Whilst this doesn't detract from the taste, it makes it a lot more difficult to remove them when cooled, and of course they don't look quite as nice. Maybe the recipe should tell us to half fill the cases - maybe!!
21 Aug 2016