Mince Pies (A Note to Mincemeat)

Instructions

1. Make some puff paste and roll it out very thinly, less than a quarter of an inch.
2. Line your patty-tins, buttering them first.
3. Fill liberally with mincemeat, cover with a thicker layer of puff paste, and brush over with an egg well whisked.
4. Bake in a brisk oven for twenty-five minutes.
5. Sprinkle or sift very fine sugar over them.
6. The pies may be warmed up if made a day or two before wanted. They may also be made like open tarts, with burnt brandy handed round with them.