Mince Pies with Almond & Morello Cherries
Give your mince pies a little touch of difference this year by adding marzipan (use the pale coloured ready made available from all home baking aisles) and for an extra special touch pop a morello cherry or two on each before you top with the lid. (Morello cherries are available in jars from most supermarkets or delis)
1 Jus-Rol™ shortcrust pastry block 50g marzipan 1 jar mincemeat A few Morello cherries,drained Water for brushing A little caster sugar for sprinkling
7cm cookie cutter
12 Bun Tin
Cookie cutter of any shape
Preheat oven to 200°C / 180°C for fan assisted/ Gas M. 6
Roll out the pastry and cut out 15 discs and use to line bun tin. Put remaining pastry to one side.
Break off a piece of marzipan the size of a walnut and place in one half of each pastry case, then add a teaspoonful of mincemeat alongside. Finally place 1-2 cherries on top.
Cut the lids with a cutter of your choice and lightly brush the underside of the lids with water and place firmly of top of the tarts.
Lightly brush pastry tops with water and sprinkle lightly with caster sugar, then bake for 12 – 15 minutes until pastry is golden.
Serve warm or cold, sprinkled with more sugar or icing sugar if preferred.