Some people might think they are in the festive spirit when they have trimmed their Christmas tree and decorated the rest of their house. Not so. In our house it’s not Christmas until there’s batches of mincemeat pies and sausage rolls on the table. Today was that day. Pat smelled them as soon as he walked through the front door. Within four hours we have pretty much polished them all off and I will have to make some more tomorrow.
Here’s how I make mine:
Turn stove to 450 degrees
Gather everything you need
I always add extra rum to the mincemeat ahead of time, so it’s got time to infuse into the mixture. I never make pastry anymore, I buy ready-made pie crusts (makes about 18). That’s not lazy, its smart
My mother gave me these pastry cutters when I got married (40 years ago) and I still use them. Little bit of nostalgia there
Lets get started then:
1 – Lightly sprinkle flour onto board before starting to prevent pastry sticking. Using largest pastry cutter, cut out 12 pieces. Then, using the smallest cutter, cut out the same number. Put large rounds into baking tray.
3 – Put one heaping teaspoon of mixture into each tart round and then top with the smaller cut-out. Place into the pre-heated oven on middle rack ( I use the middle rack for everything, it’s the only one I’ve got!)
4 – Bake for about 15 to 20 minutes, until golden brown
That’s it. Some for us, some for family.
Presentation is everything though, so I set up the Christmas goodie station on the dining-room table. You just never know when you will need a little snack.