Christmas Mince Pies (Meat-Free)
Mince pies are the small spiced fruit tartlets that appear on British tables every Christmas. Despite the name, this version contains no minced beef, only sweet fruit mince in a crisp shortcrust case. The method is short and forgiving, and homemade or shop bought pastry and filling both work. A fluted cutter for the lids gives a neat, traditional edge. Check the filling label, since some fruit mince contains suet.
Instructions
Roll out the pastry dough if it is not already flat, then cut it into small rounds. You will need two sets, with the rounds for the lids slightly smaller than those for the bases.
Line greased tartlet pans with the larger rounds, pressing each one gently into the shape of the pan so it forms a shallow shell.
Spoon a heaped teaspoon of fruit mince into each shell. Keep the filling from spilling over the edge so the lids can seal.
Top each tartlet with one of the smaller rounds of dough. A fluted cutter gives the best look for the lids.
Bake the pies until the pastry is golden brown.
If you like, dust the pies with a light sprinkling of icing sugar just before serving.
Make it personal.
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