Puff pastry mince pies recipe
 Ready-made puff pastry and three optional flavour twists using shop-bought mincemeat means making these mince pies is almost as simple as buying them – but gains you far more brownie points! 300g/10½oz mincemeat25g/1oz dried cranberries1 large orange, zest only½ pear, cored and finely diced, no need to peel 300g/10½oz mincemeat 25g/1oz dried cranberries 1 large orange, zest only ½ pear, cored and finely diced, no need to peel 1 eating apple, peeled, cored and grated300g/10½oz mincemeat, sieved to remove most of the syrup1 tbsp sloe gin 1 eating apple, peeled, cored and grated 300g/10½oz mincemeat, sieved to remove most of the syrup 1 tbsp sloe gin 300g/10½oz mincemeat25g/1oz walnuts, finely chopped½ tsp ground cinnamon1 tsp almond liqueur, such as amaretto 300g/10½oz mincemeat 25g/1oz walnuts, finely chopped ½ tsp ground cinnamon 1 tsp almond liqueur, such as amaretto plain flour, for dusting500g/1lb 2oz pack ready-made puff pastry1 large free-range egg, beaten350g/12oz mincemeat (choose your favourite flavour from the suggestions above)golden granulated or demerara sugar, for sprinkling plain flour, for dusting 500g/1lb 2oz pack ready-made puff pastry 1 large free-range egg, beaten 350g/12oz mincemeat (choose your favourite flavour from the suggestions above) golden granulated or demerara sugar, for sprinkling Method First choose which mincemeat flavour you’d like, then simply mix the ingredients together and set aside.For the mince pies, dust your work surface and a rolling pin with a little flour, and roll out the pastry to £1 coin thickness. Stamp out the twelve lids first using a 7cm/2¾in round cutter. Now stamp out twelve bases using a 9cm/3½in cutter – you will need to re-roll the trimmings to get all twelve bases.Push the pastry bases into the holes of a 12-hole fairy cake tin, then press the excess pastry flat around the rim to make a border. Brush some of the egg around the rims of the pastry, then spoon the mincemeat into the cases – you’ll want about 1½ tablespoons in each. Lay the pastry lids on top and press firmly around the edges to seal to the base. Use the 7cm/2¾in cutter to re-stamp the tops, neatening the edges and sealing at the same time. Brush the tops with the rest of the beaten egg, then sprinkle with the sugar. Use a small, sharp knife to poke a small hole in the top of each pie. Chill the pies for 15 minutes while you heat the oven to 200C/180C Fan/Gas 6.Bake in the middle of the oven for 20 minutes, or until risen and pale golden-brown – don’t overcook or your pies might pop! Allow to cool for 5 minutes before carefully lifting from the tin, then serve warm or cold. First choose which mincemeat flavour you’d like, then simply mix the ingredients together and set aside. First choose which mincemeat flavour you’d like, then simply mix the ingredients together and set aside. For the mince pies, dust your work surface and a rolling pin with a little flour, and roll out the pastry to £1 coin thickness. Stamp out the twelve lids first using a 7cm/2¾in round cutter. Now stamp out twelve bases using a 9cm/3½in cutter – you will need to re-roll the trimmings to get all twelve bases. For the mince pies, dust your work surface and a rolling pin with a little flour, and roll out the pastry to £1 coin thickness. Stamp out the twelve lids first using a 7cm/2¾in round cutter. Now stamp out twelve bases using a 9cm/3½in cutter – you will need to re-roll the trimmings to get all twelve bases. Push the pastry bases into the holes of a 12-hole fairy cake tin, then press the excess pastry flat around the rim to make a border. Brush some of the egg around the rims of the pastry, then spoon the mincemeat into the cases – you’ll want about 1½ tablespoons in each. Lay the pastry lids on top and press firmly around the edges to seal to the base. Use the 7cm/2¾in cutter to re-stamp the tops, neatening the edges and sealing at the same time. Brush the tops with the rest of the beaten egg, then sprinkle with the sugar. Use a small, sharp knife to poke a small hole in the top of each pie. Chill the pies for 15 minutes while you heat the oven to 200C/180C Fan/Gas 6. Push the pastry bases into the holes of a 12-hole fairy cake tin, then press the excess pastry flat around the rim to make a border. Brush some of the egg around the rims of the pastry, then spoon the mincemeat into the cases – you’ll want about 1½ tablespoons in each. Lay the pastry lids on top and press firmly around the edges to seal to the base. Use the 7cm/2¾in cutter to re-stamp the tops, neatening the edges and sealing at the same time. Brush the tops with the rest of the beaten egg, then sprinkle with the sugar. Use a small, sharp knife to poke a small hole in the top of each pie. Chill the pies for 15 minutes while you heat the oven to 200C/180C Fan/Gas 6. Bake in the middle of the oven for 20 minutes, or until risen and pale golden-brown – don’t overcook or your pies might pop! Allow to cool for 5 minutes before carefully lifting from the tin, then serve warm or cold. Bake in the middle of the oven for 20 minutes, or until risen and pale golden-brown – don’t overcook or your pies might pop! Allow to cool for 5 minutes before carefully lifting from the tin, then serve warm or cold. Recipe tips Using puff pastry adds lightness and a lovely sugar-topped, crunchy finish.