Ingredient

- 225 g. puff pastry
- 1 quantity chicken fillings for patties
- beaten egg to glaze

Methods:

1. On a floured board, roll the pastry out thinly and allow to rest for 15-20 minutes. Using a 2-2 1\2 inch round cutter, stamp out 24-28 circles of pastry.
2. Line 12 tartlet tins, or as many as needed, with half the pastry circles. Place a teaspoon of mincemeat in the center of each. Damp the edges of the pastry lid with a little beaten egg and place over the filled tartlet tins. Gently press the pastry edges together to seal.
3. Cut one or two slit in the top of each pie. Brush with a little beaten egg.
4. If tartlet tins are not available, these mince pie can be made on a baking tray.
5. Place one pastry circle on a floured board, place a tablespoon of filling in the centre. Damp the edges of the pastry lid with a little beaten egg and place over the pastry base. Gently press the pastry edges together to seal.
6. Cut one or two slit in the top of each pie. Brush with a little beaten egg.
7. Put on wetted baking tray and Place in a very hot oven (425F, 220C. Gas Mark 7) and bake for 20 minutes or well risen and brown. Serve warm.
Note: Puff pastry can be made at home or can be purchased from grocery store.

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