Sponge Topped Mince Pies
These are a great alternative to traditional mince pies and the cakey top really adds more depth to the bake and a completely different foodie experience.
Servings: 12 mince pies
Ingredients
- Ready made shortcrust pastry
- Mincemeat
- 100 g self raising flour
- 35 g margarine
- 35 g sugar
- 1 egg
- 60 ml milk
Instructions
- Preheat the oven to 200C/400F/Gas 6
- Roll out the pastry and cut circles big enough to line a deep muffin tray
- Fill each pastry case two thirds full with mincemeat
- Rub together the flour and margarine to create breadcrumbs and mix in the sugar, egg and milk
- Top each pastry case with cake mixture and cook in the oven for 15-20 minutes or until well risen and browned