Cheat’s mince pies with miso custard tops

MAKES ROUGHLY 12 MINCE PIES

● 1 sheet ready-rolled shortcrust pastry

● 3 tbsp sweet mincemeat

● 1 large handful of pomegranate seeds

● Zest of 1 large orange

● 3 tbsp ready-made vanilla custard

● 2 tsp white miso paste Preheat oven to 180C and lightly grease a tart tray with space for at least 12 tarts. Unroll the pastry sheet and, using a standard highball glass, cut out

8-12 circles. Press the pastry circles gently into the holes, pushing softly up the side. In a bowl, mix together the mincemeat, pomegranate and half the orange zest and blend well. Gently spoon 1 teaspoon of the mixture into each pastry case.

Glaze the edges with a little milk using a pastry brush.

In a separate bowl, whisk together the custard with the miso. Using a teaspoon, spoon over the miso custard until it just covers the top of the pie filling. Bake for 15-18 minutes until pastry is crisp and the custard is golden and bubbly. Finish with a sprinkle of orange zest and serve warm.