Iced Mince Pies
|Rich shortcrust pastry||6 Ounce (175 Grams)|
|Mincemeat||1 Pound (450 Grams)|
|Icing sugar||30 Milliliter (2 Tablespoon)|
|Egg white||1⁄2 , beaten|
Follow the pack instructions and prepare dough.
Roll out the dough to about .75 cm./ 1/4 in.thick.
Cut into 8 cm./ 3 in.circles with a pastry cutter, then line 12 well-greased patty tins with the circles.
Prick with a fork and put into the oven preheated to fairly hot (190°C/375°F or Gas Mark 5).
Bake blind for 10 to 15 minutes, or until golden brown.
Divide the mincemeat among the pastry cases.
Beat the icing sugar and egg white together.
Stir in the red food colouring, if you wish to have pink icing.
Spread the icing thinly over the top of the mincemeat.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake for 5 to 10 minutes, or until the icing has set.