Cinnamon Mince Pies

Every Christmas I intend to make my own mince pies and every Christmas with the abundance of other cooking I'm doing I forget. This Christmas I'm making them but I'm being lazy and not making my own mince or my own pastry. I don't know if I'm good at mince as I've never tried but pastry is definitely not my forte.

The girls and I made cinnamon mince pies with hand cut heart shaped lids so they look a little messy and rustic but still taste delicious to put out for Santa with a big glass of Baileys (we haven't got to the not to drink and drive talk yet so I have a while to enjoy guilt-free alcohol) and I thought I'd just show you how to make them.

You'll need:
- Shortcrust pastry (pre-made or you can make your own)
- A small egg and a cup to mix it in
- A rolling pin
- A jar of fruit mince meat
- A spoon
- A knife
- A sprinkle of flour
- A little butter or oil
- Cinnamon for dusting
- A cupcake or muffin baking tin
- A small glass or circular pastry cutter

- Pre-heat your oven to 180 degrees celsius and grease your baking tray with either a little butter or oil
- Roll out your pastry to around a cm thick and cut out a circle big enough to fill the section in your tin with either a glass or cutter
- Add in a small amount of mince meat but try not to overfill the pastry cup
- Cut out a heart to fill the top section or other shape of your choice and lay it straight over the mince meat
- Glaze with one beaten egg to help the pastry turn golden brown
- Sprinkle cinnamon or nutmeg over the pastry to give it an extra something before baking for around 10-12 minutes in the oven.
- Cool on a wire rack or plate.

Really simple, takes only a small amount of time to make and if you intend on giving them as Christmas gifts too you can store them for up to 3-4 days in an airtight container before packing as you prefer on the day of the gift giving.

Merry Christmas!