Easier and quicker version of traditional mince pies, made with puff pastry. So good and so quick you just have to make it! I used my homemade cranberry mincemeat but you can use shop-bough if you prefer.
- 320g puff pastry
- 320g mince meat (or half of my home-made cranberry mincemeat)
- icing sugar for sprinkling
Roll out the puff pastry into a rectangle (or use a ready-rolled), then spread the mincemeat on top, leaving two centimetres along the edges of the longer sides.
Roll into a sausage shape (like swiss-roll), then cut into about 2 cm thick pieces, you should get about 15 pies. Place on a lined baking sheet, spaced well apart.
Bake in a pre-heated oven at 200C for about 20 minutes, until well risen and golden brown. Leave to cool a little, then sprinkle with icing sugar.