Instructions: Method

1. Roll out pastry cutting out twelve small pie bases and twelve tops. Line pastry tins with pastry bases.

2. Add orange juice to mincemeat and place a teaspoon of the mixture in each pastry base sprinkle with orange rind.

3. Dampen edges and press on tops.

4. Make a slit in the top of each pie brush with milk and sprinkle with caster sugar.

5. Place in the oven and cook until crisp and golden brown.

servings: 12

small oven:
210 degrees C approx 20 minutes bottom shelf fan oven: 190 degrees C approx 20 minutes PREHEATED

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