Ingredients

Steps

• Preheat the oven to 190°C.
• Roll out half of the pastry to 3mm thickness on a floured surface.
• Stamp out twelve circles using an 8cm fluted cutter and press into patty tins.
• Spoon 10ml of mincemeat into each pastry base.
• Roll out the remaining pastry and cut out twelve stars.
• Dampen the star points and place them on top to seal.
• Brush the tops with egg white and sprinkle with sugar.
• Bake for 15 to 20 minutes.
• Cool in the tins for 5 minutes before removing.
• Serve the warm pies with clotted cream.