Le­mon­driz­zle mince pies

Makes: 36 Prep: 15 min Cook: 15 min Cost per serv­ing: 22p

Chat - - No-fuss Food -

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.

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