# 12 oz. (350g) shortcrust pastry
# 1 lb. (450g) mincemeat
# icing sugar
# milk or egg for glazing

Procedures :
# Roll out the pastry to about one eighth of an inch in thickness # Using a 3 inch and a two and a quarter inch cutter, stamp out 20-22 larger and smaller rounds # Line tow and a half inch patty pans with the large rounds # Fill the rounds with mincemeat # Damp the edges of the smaller pastry rounds and position on top of the larger, filled rounds # Make a slit in the top of each pie # Brush the tops of each pie with a little milk or egg to glaze # Bake in the top of a pre-heated oven at 425F, Gas mark 7, 210C for 15-20 minutes, until the mince pies are a golden brown in colour # Cool on a wire rack then dust with icing sugar
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