Mince Pies (Entremets)

Instructions

1. Butter some tin pattypans well, and line them evenly with fine puff paste rolled thin.
2. Fill them with mincemeat, moisten the edges of the covers, which should be nearly a quarter of an inch thick, and close the pies carefully.
3. Trim off the superfluous paste, make a small aperture in the centre of the crust with a fork or the point of a knife, and ice the pies or not, at pleasure.
4. Bake them half an hour in a well-heated but not fierce oven: lay a paper over them when they are partially done, should they appear likely to take too much colour.
5. Time: 1/2 hour.