- 500g Jus-Rol Shortcrust Pastry Flour, for rolling out
- 150g Extra Special Brandy & Port Mincemeat
- Icing sugar, to dust
Pre-heat the oven to 190C/170C Fan/Gas 5. Roll out the pastry to the thickness of a £1 coin and cut out 12 x 8cm rounds and 12 x 7cm rounds.
Use the 8cm rounds of pastry to line the holes of a bun tray, then put 1 rounded tsp mincemeat in each.
Dampen the edges of the pastry bases with water and put the 7cm rounds on top. Press along the edges to seal. Make a small hole in the centre of each lid with a sharp knife.
Bake for 25 mins. Transfer to a wire rack to cool. Serve hot or cold, dusted with icing sugar.