Preheat oven to 180°C.
Sift the flour, sugar and salt into the bowl of your mixer. Add the butter.
Run the mixer until the ingredients all come together to form a firm dough.
Roll the pastry out using a rolling pin and line the cavities of a muffin pan that has been sprayed with non-stick spray.
Fill the pastry shells of each with equal quantities of fruit mincemeat.
Roll out the remaining pastry and use a cookie cutter to cut 12 disks large enough to fit the top of the each muffin cavity.
Brush the rims of pastry on each mince pie with beaten egg and secure the pastry lids to the bottoms. Brush the tops of the mince pies with the remaining egg.
Bake the mince pies for 20 minutes or until the mince pies are golden brown.
Allow the mince pies to cool in the muffin pan for 5 minutes before transferring to a cooling rack to cool.Notes
Freeze unbaked mince pies.
Store baked mince pies in an airtight container.
Recipe reprinted with permission of Pomegranate Days
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