If you’ve made a Christmas pie, pasty or tart this festive season, try transforming the spare pastry offcuts into these bite-sized favourites. By cutting shapes for the pie tops instead of full lids, you’ll make the pastry go even further.

Ingredients: (Makes 12)

• 320g shortcrust pastry (scale up/down the recipe based on how much pastry you have leftover)
• 250g mincemeat
• Egg or milk to glaze
• Icing sugar to decorate

Method: (30 minutes)

1.  Preheat the oven to gas mark 6/200C/180C fan.  Using a 3 inch cutter (or a glass) cut out 12 circles of pastry and line the holes of a bun tin.
2.  Fill each pastry circle with a large teaspoon of mincemeat. Optional – cut out festive shapes from remaining pastry and place on top of the pies.
3. Brush the pastry with beaten egg or milk then place in the oven for 15-20 minutes until the pastry is golden brown.  Remove from the oven and allow to cool in the tin for 10 minutes before removing and placing on a cooling rack until room temperature.  Store in an airtight container.

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