MINCE PIES (continued) by Sylvia Garda
Now the filling has rested for a fortnight and it is ready for use.
Proceed like this: line small tart tins with short crust pastry, put a spoonful of mince meat in each one (careful not too much or it will overflow), brush with the beaten white of an egg, add the pastry lids, and pinch them. Cut a cross in the centre of each pie. Sprinkle with sugar and bake for 15 or 20 minutes at 7, 425°. Enjoy!