My sister makes the most amazing mince pies every year at Christmas time. (I blame them when I can’t fit into my bikini by the end of the holiday.) This is her recipe for homemade mince pies – they definitely beat the store-bought ones!
Ingredients
- 1 roll of ready-made shortcrust pastry, defrosted in the fridge
- About half a jar of fruit mince (Woolies is best)
- 1 free-range egg, beaten
Cooking method
Roll out the pastry on a floured surface to make it about the thickness of a R5 coin. Cut out circles using a mug or glass and then roll up the remainder of the pastry and roll out again to cut more circles until it is all used up. Fill half of the circles with a tablespoon of fruit mince and use the remaining circles as lids, using a bit of water to seal the two together. Pinch the two circles together to seal firmly. Place the mince pies in a greased muffin pan and poke the top of each with a fork. Brush over a bit of beaten egg on top of each mince pie. Place in a 180C oven for about 15 to 20 minutes, or until the mince pies are golden.
