Sweet individual mini pies. So festive and the perfect size for parties
Makes 36 4½cm/ 2″ mini tarts
Preheat the oven to 220C/ 425F.
Butter 2″ pie tins.
Roll out the dough quite thin. Cut out 36 5½cm / 2¼” circles for the bottoms and 4cm / 1¾” stars for the tops. Press bottoms gently into tins. Add a teaspoon of mincemeat. Top with stars.
Bake until golden brown, about 10–15 minutes. Watch to make sure the tips of the stars do not burn.
Immediately after baking remove from tins. If working in batches, make sure to allow tins to completely cool before refilling.
Once completely cool, using a strainer, dust with powdered sugar (optional).