Mince pies with rough puff pastry - Penny Melville-Brown
Delight in seasonal mince pies with rough puff pastry, using leftover shortcrust. Perfect for holiday treats!
Ingredients
- Shortcrust pastry (see apple tarts)
- 12oz/300g plain flour (chilled)
- 8oz/200g butter (frozen)
- Water to mix
- Jar of sweet mince meat (commercial or home-made)
- 1 egg (beaten)
- Caster sugar for dusting
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