Ingredients

• 12oz/340g rich shortcrust pastry, well-chilled
• 1lb/450g mincemeat
•   beaten egg or milk, for glazing
•   icing sugar, to serve

Method

1. Pre-heat the oven to 190°C/375°F/gas mark 5.
2. Divide the pastry in half and roll one half out thinly and use to line tartlet tins.
3. Fill each tartlet three-quarters full with mincemeat.
4. Roll out the remaining pastry and stamp into stars. Dampen lightly with water and press firmly on top of the mincemeat. Or cut into circles to fit the tarts as lids. Dampen the pastry edges and press the tops down lightly, sealing the edges carefully.
5. Brush your chosen glaze on the lids — the milk will give a matt finish and the beaten egg a shiny finish.
6. Bake for 20 minutes until light golden brown.
7. Cool on a wire rack. Store in an airtight container, or freeze. Serve warm, sprinkled with icing sugar.

Notes