Ingredients:
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Christmas mince
Sweet short pastry
Method:
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Roll out sweet short pastry (homemade or bought) and cut circles to fit smallish, flat-bottomed pie tins (they look like shallow muffin tins; medium-sized muffin tins will do if you dont have these). Line the tins with pastry, fill to between 1/2 and 2/3 capacity with Christmas mince (click here for recipe), then cover with lids made from slightly smaller circles of pastry. Press the edges firmly to seal.
Refrigerate the pies for 30 minutes before cooking.
Prick lids with a fork just before baking for about 20 minutes at 200ºC, until pastry is golden. Cool on racks. Dust with icing sugar before serving.
Alternatively, freeze the uncooked pies in the tins, then carefully transfer them to flat-based storage containers once they have frozen hard. Store in the freezer, sealed, until required. Dont defrost the pies before replacing them in the baking tins as they will collapse. Set tins on the bench for 5-10 minutes before cooking pies as above.