Mince (fruit) Pies

Name: Mince (fruit) Pies
Yield: 24 pies
Cuisine: British
Ingredients: 1 mix of Sweet Shortcrust Pastry(see my other recipes)(use margarine for Vegans); 1 kilo Best Mincemeat Mix; 500 Grams Glacé Cherries; 50-100 mls Dark Rum; 2 eggs

Amazing Lady ( Grace) @cook_12096521

West Drayton

Mince pies from the shops can be a bit boring, so I make these with added Cherries and Rum! #freezable , #familyfreindly, #Vegan

Amazing Lady ( Grace) @cook_12096521

West Drayton

Mince pies from the shops can be a bit boring, so I make these with added Cherries and Rum! #freezable , #familyfreindly, #Vegan

Saved

Ingredients

24 pies

1mix of Sweet Shortcrust Pastry(see my other recipes)(use margarine for Vegans)
1kilo Best Mincemeat Mix
500 GramsGlacé Cherries
50-100 mlsDark Rum
2eggs
2 cutters, one larger than the other
1 star cutter (optional)

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Steps

1

Chill pastry, if not already. Set aside 1/3 pastry for lids. Butter 2 x 12 cup cake tins.
2

Put all the mincemeat and cherries into a bowl. Tip over the Rum, mix well and leave to soak while you prepare the pastry.
3

Roll out 2/3 pastry, (for bases,) using the larger cutter cut out enough circles to fill two 12 cup cake tins. Press gently to fit.
4

Whisk the eggs in a cup. Use a pastry brush to coat all the insides and rims of the cases.
5

Spoon mince mix into the cups, making sure it’s not over the rims.
6

Using trimmings, plus the other 1/3 of pastry, roll out into a sheet. Cut 24 lids with smaller cutter. Use Star cutter in centre, or pierce with a fork.
7

Add lids to cups. Press down edges to seal. Baste with beaten egg.
8

Cook in medium hot oven for 15-25 minutes, turning once to brown evenly. Carefully prize out of the tins, (as the liquid sticks them in!), and put on a wire rack to cool completely. Enjoy! Can be frozen up to 6 months.