Mince pies
Makes 8 pies
Ingredients
500g / 17oz shortcrust pastry
400g / 14oz mincemeat
Milk
Icing sugar
Method
1. Roll out the pastry, cut out four circles using the larger side of the base/lid cutter.
Using the shaping tool gently press each base into its mould
2. Fill with mincemeat.
3. Cut four more pastry circles using the smaller side of the base/lid cutter to use as
the lids of the pies.
4. Place the pastry lids on the pies, brush lightly with milk. Cook for 10 minutes. Remove
the pies. Dust with icing sugar.
5. Repeat steps 2-4 to make four more pies.
Tuna and broccoli quiche
Makes 8 quiches
Ingredients
50g / 2oz broccoli florets, lightly boiled for 5 minutes
185g / 7oz tin of tuna in brine
1 medium egg
150ml / ¼ pint single cream/milk
Salt and pepper
50g / 2oz Lancashire cheese, crumbled
250g / 9oz shortcrust pastry
Method
1. Drain the broccoli florets and place onto kitchen paper. Drain the tuna.
2. Mix the egg and cream until well blended then season.
3. Roll out the pastry, cut out four circles using the larger side of the base/lid cutter.
Using the shaping tool gently press each base into its mould.
4. Put a dessert spoon of tuna onto each pie base, then a single layer of broccoli florets.
Carefully add a tablespoon of the egg and cream mixture and then top with the
cheese.
5. Close the lid and cook for 10 minutes. Remove the quiches.
6. Repeat steps 3-5 to make four more quiches.
