Lemondrizzle mince pies
Makes: 36 Prep: 15 min Cook: 15 min Cost per serving: 22p
375g pack shortcrust pastry •l 650g mincemeat •l For the icing: 125g icing sugar •l Zest of 1 lemon and •l 4tbsp lemon juice You will need: •l 6.5cm fluted cutter, 12- hole cupcake tray and piping bag 1 Preheat oven to 200C/gas 6. Roll out half the pastry, cut out rounds and line tray holes. Spoon 1tsp mincemeat into each. Bake for 15-18 min. Cool on wire rack. Roll out rest of pastry and make rest of pies.
2 For icing: Sift icing sugar into a bowl, add lemon juice and water to make runny icing. Pipe it over pies and sprinkle with lemon zest.
3 To freeze: Before you ice the pies, stack in a plastic container, with greaseproof paper between them. Use within 3 months. Ice and add lemon zest before serving.