Sugar-dusted mince pie parcels

• sheets ready-rolled shortcrust pastry↗2 x

  (bring them out of fridge about 15 mins before you want to use them)

• a little flour

  for dusting

• mincemeat↗about 300g g
• egg↗1

  beaten with a fork

• caster sugar↗140g g
• cinnamon↗2 tsp tsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Unroll one of the pastry sheets onto a lightly floured surface, and spoon on teaspoonfuls of mincemeat, spaced about 2.5cm apart. Brush round the mincemeat with a little egg. Unroll the second sheet of pastry, keeping it on its wrapper, then roll out just a touch bigger. Using the wrapper to help you, flip onto the mincemeat-dotted sheet.

2. 2

   Press and shape the pastry around each dollop of mincemeat, squeezing out as much air as you can. Slice up the sheet into individual parcels using a sharp knife or pizza cutter. Prick each with a fork, then seal the edges around each one by pressing with a fork. Lift onto baking trays, brush with a little more beaten egg and bake for 18-20 mins until golden and crisp.

3. 3

   While the pies are baking, mix sugar and cinnamon on a plate. When done lift the pies, a few at a time, carefully into the sugar and gently turn to coat.