Mince Pies

Now it is December we have to eat as many mince pies as we can before they go out of season. Skiing is the perfect excuse to stuff your face with such things.

This is how I make them.
Extra Rich Shortcrust Pastry (240g of flour should make about 12 depending on tin size)
Mincemeat (or you can buy it!)

Cut out circles that fit your tin.
Cut out either smaller circles to make lids or shapes like stars or other christmasy things
Put the bottons in to the tin and fill with mincemeat. This is the tricky bit. You want to get as much as you can in without them overflowing. I find that using lids that don't fully cover the mincemeat means they boil less so they overflow less and thus you can fit a bit more in!