Small festive biscuit cutter, we used a 6.5cm star, see intro
Directions
Step 1Line 2 large baking trays with baking parchment. Unroll 1 of the pastry sheets and cut into 12 rough
8.5 x 9cm rectangles. Transfer to the lined trays,
spacing slightly apart. Spread the mincemeat over
the rectangles, leaving a 1cm border. Brush the pastry
edges with a little beaten egg.
Step 2Unroll the 2nd pastry sheet and cut into 12
rectangles, as before. Using a small festive cutter,
stamp a shape in the centre of each (discard offcuts).
Lay these rectangles on top of the mincemeat-topped
ones, pressing down firmly on the edges to seal. Chill
for 30min, to firm up. Cover and chill remaining
beaten egg.
Step 3Preheat oven to 200°C (180°C fan) mark 6.
For the sprinkle, whizz the hazelnuts in the small bowl
of a food processor, until fi nely chopped. Alternatively,
fi nely chop by hand. Mix in the sugar and mixed spice.
Step 4Brush the mince pie tops with reserved beaten egg
and sprinkle over the hazelnut mixture. Bake for
20min, or until golden. Leave to cool for a few min
on the trays before lightly
dusting with icing sugar, if
using, and serving hot, warm
or at room temperature.
AIR FRYER FABULOUS
Preheat air fryer to
180°C. Arrange the
mince pies in a
single layer in the
air fryer basket,
spacing slightly
apart (you’ll need
to cook them in
batches). Cook for
15min, or until golden.
TO STORE
Once cool, store in an airtight container at room temperature for up to 4 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
