Cheat's mince pies recipe
 Three ingredients make for the easiest way to whip up a batch of mince pies! For this recipe you will need 1 x 12-hole bun tin tray, 1 x 8cm/3in cutter and 1 x 6cm/2½in cutter. knob of butter, melted, for greasing500g/1lb 2oz sweet shortcrust pastry450g/1lb mincemeat1 free-range egg, beatencaster sugar, for dusting knob of butter, melted, for greasing 500g/1lb 2oz sweet shortcrust pastry 450g/1lb mincemeat 1 free-range egg, beaten caster sugar, for dusting Method Preheat oven to 200C/180C Fan/Gas 6. Using a pastry brush, grease the bun tins with melted butter. Allow to coolRoll out the prepared pastry on a lightly floured surface to about 3mm thick, a little thicker than a pound coin. Cut out 10 rounds with the large cutter and roll out again if necessary to cut out 10 lids with smaller cutter. Line the bun tins with the larger rounds.Fill the pastry to about half their depth with mincemeat, taking care not to overfill. Brush the edges of the pies with a little beaten egg and cover with the pastry lids. Press the edges to seal them. Brush the top of the pies with more beaten egg and sprinkle over the caster sugar. Make a small cut in the top of each pie to let out the steam. At this point you can refrigerate the pies for half an hour or up to two hours until ready to serve.Bake for 20-25 minutes or until golden brown.Remove the tins and leave to cool and then dredge with a little more sugar. Preheat oven to 200C/180C Fan/Gas 6. Using a pastry brush, grease the bun tins with melted butter. Allow to cool Preheat oven to 200C/180C Fan/Gas 6. Using a pastry brush, grease the bun tins with melted butter. Allow to cool Roll out the prepared pastry on a lightly floured surface to about 3mm thick, a little thicker than a pound coin. Cut out 10 rounds with the large cutter and roll out again if necessary to cut out 10 lids with smaller cutter. Line the bun tins with the larger rounds. Roll out the prepared pastry on a lightly floured surface to about 3mm thick, a little thicker than a pound coin. Cut out 10 rounds with the large cutter and roll out again if necessary to cut out 10 lids with smaller cutter. Line the bun tins with the larger rounds. Fill the pastry to about half their depth with mincemeat, taking care not to overfill. Brush the edges of the pies with a little beaten egg and cover with the pastry lids. Press the edges to seal them. Fill the pastry to about half their depth with mincemeat, taking care not to overfill. Brush the edges of the pies with a little beaten egg and cover with the pastry lids. Press the edges to seal them. Brush the top of the pies with more beaten egg and sprinkle over the caster sugar. Make a small cut in the top of each pie to let out the steam. At this point you can refrigerate the pies for half an hour or up to two hours until ready to serve. Brush the top of the pies with more beaten egg and sprinkle over the caster sugar. Make a small cut in the top of each pie to let out the steam. At this point you can refrigerate the pies for half an hour or up to two hours until ready to serve. Bake for 20-25 minutes or until golden brown. Bake for 20-25 minutes or until golden brown. Remove the tins and leave to cool and then dredge with a little more sugar. Remove the tins and leave to cool and then dredge with a little more sugar. Recipe tips Shortcrust pastry can be bought ready rolled or in a block. If it is ready rolled, it may come in a packet closer to 400g and will make fewer mince pies. Rolling finely grated orange zest or ground almonds into your pastry will give it extra flavour. Unsweetened shortcrust pastry will work, but you may want to liberally sprinkle the lid with caster sugar to enhance the sweetness of the pie.