- 1 quantity shortcrust sugar pastry
- 3 tbsp sweet mincemeat
- 1 lightly beaten egg white and caster sugar to glaze
- 1 star cutter
- 1 tub of clotted cream
- Preheat oven to 190C/375F/Gas 5.
- On a lightly floured surface, roll out half of the pastry to 1/8in/3mm thickness. Using a 3in/8cm fluted cutter, stamp out twelve circles of pastry. Gently press these into patty tins.
- Spoon about 2tsp mincemeat into each tin.
- Roll out the remaining pastry and cut out twelve stars. Dampen the points and place on top of the mincemeat, letting the points seal on the pastry below.
- Brush the tops with the egg white, then sprinkle lightly with caster sugar. Bake for 15 -20 minutes.
- Leave in the tins for 5 minutes before removing.
- Serve warm with clotted cream.