Mince Pies with Avonmore Freshly Whipped Brandy Cream
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SERVES
36
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 180°C/ 160°C fan / Gas Mark 4
Open out the pastry sheets on a flat surface.
Divide the pastry in two.
Using a 3 inch (7.5cm) fluted cookie cutter cut out 36 circles from one half of the pastry.
Using a 2½ inch (6cm) fluted cookie cutter, cut out 36 circles from the remaining pastry.
Line 2½ inch (6cm) bun tins with the larger pastry circles and place a heaped tablespoon of mincemeat filling in each.
Moisten the edges of one side of the smaller rounds and place damp side downwards on top of the mincemeat.
Press the edges of the pastry lightly together and brush the tops with beaten egg wash.
Bake for 20 – 25 minutes until the pastry is golden brown.
Serve the warmed pies dusted with icing sugar and generous helpings of Avonmore Freshly Whipped Brandy Cream
Ingredients
450g (1lb) ready rolled shortcrust pastry sheets
900g (2lb) mincemeat filling
1 egg, beaten with 1 tbsp Avonmore Fresh Milk
Icing sugar, to serve
Avonmore Freshly Whipped Brandy Cream
Method
Preheat your oven to 180°C/ 160°C fan / Gas Mark 4
Open out the pastry sheets on a flat surface.
Divide the pastry in two.
Using a 3 inch (7.5cm) fluted cookie cutter cut out 36 circles from one half of the pastry.
Using a 2½ inch (6cm) fluted cookie cutter, cut out 36 circles from the remaining pastry.
Line 2½ inch (6cm) bun tins with the larger pastry circles and place a heaped tablespoon of mincemeat filling in each.
Moisten the edges of one side of the smaller rounds and place damp side downwards on top of the mincemeat.
Press the edges of the pastry lightly together and brush the tops with beaten egg wash.
Bake for 20 – 25 minutes until the pastry is golden brown.
Serve the warmed pies dusted with icing sugar and generous helpings of Avonmore Freshly Whipped Brandy Cream
