325 g sweet shortcrust pastry
400 g (14 oz) mincemeat
1 tsp Mixed spice
50 g (2 oz) pecans, crushed
25 g (1 oz) soft brown sugar
25 g (1 oz) butter, softened
50 g (2 oz) ground almonds
1 tsp cinnamon
icing sugar for dusting
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Dust work surface with flour and roll out the pastry to a thickness of approximately 3mm.
Using a circular cutter cut bases to size and place into a none stick cake tin.
Mix mincemeat with the Mixed Spice, place a tsp of the mincemeat into each base. Dont overfill or the mincemeat will run over the sides.
Mix the pecans with the sugar, butter, almonds and Cinnamon.
Sprinkle over the top of each mince pie. Bake in the oven for 20-25 minutes until the pastry is cooked and golden. Allow to cool for a few minutes, then dust with icing sugar and serve.