Mince Pies

Ingredients

• Good puff-paste No. 1205
• mincemeat No. 1309
• MINCE PIES.]

Instructions

1. Make some good puff-paste by recipe No. 1205;
2. roll it out to the thickness of about 1/4 inch, and line some good-sized pattypans with it;
3. fill them with mincemeat, cover with the paste, and cut it off all round close to the edge of the tin.
4. Put the pies into a brisk oven, to draw the paste up, and bake for 25 minutes, or longer, should the pies be very large; brush them over with the white of an egg, beaten with the blade of a knife to a stiff froth;
5. sprinkle over pounded sugar, and put them into the oven for a minute or two, to dry the egg;
6. dish the pies on a white d'oyley, and serve hot.
7. They may be merely sprinkled with pounded sugar instead of being glazed, when that mode is preferred.
8. To re-warm them, put the pies on the pattypans, and let them remain in the oven for 10 minutes or 1/4 hour, and they will be almost as good as if freshly made.