Mince Pie Puffs
300gr / 10.5 oz. mince meat (ready made or your own recipe)
225gr / 8.oz. puff pastry rolled out thinly and cut into squares of 8cm (I like to keep it easy for these mince pie puffs, so I use ready made)
1 egg, beaten
A little flour to make rolling the pastry easier
A little icing sugar for dusting
1.Pre-heat your oven to 200°C / 400°F
2.When you have rolled and cut the pastry, place about two teaspoons of the mincemeat into one diagonal half of the pastry. Make sure you leave enough room (about 1cm / 0.5 in.) around the edge so that you can seal them.
3.Dab your finger into the egg and run it around the edge of your pastry.
4.Fold one corner over to another to cover your mincemeat and make a triangle shape. Press down around the edge firmly to seal. If you find when doing this that you have put too much mince meat in your puff, you can always rearrange them.
5.Place each puff on a baking sheet which has been lined with greaseproof baking paper. You may find it easier to fill your puffs on the lined tray.
6.Take a fork and make depressions with the prongs all the way around each puff where the seal is, this will make it more effective.
7.Brush the puffs with the rest of the beaten egg and with a sharp knife make a hole in the thickest part of the puff to let steam out.
8.Bake in the oven for about 20 to 30 minutes (to be safe, check after 15 minutes) or until they are golden brown and crispy.
9.Dust with icing sugar before serving.