125g caster sugar
1 medium egg
dash vanilla essence
250g plain flour
500g mincemeat filling
1 tablespoon caster sugar
Grease and dust a 12 pan cupcake tray, set aside
For the sweet pastry, cream the butter and sugar together until pale in colour.
Add the egg and vanilla, combine.
Finally, add the flour. Do not over mix at this stage.
Turn the mix out onto a floured surface, gently knead to form a ball, divide in two and wrap in cling and chill for a minimum of 30 minutes.
When rested, take one half and return to the floured surface and roll out.
Cut out 12 circles and place one into each cupcake case, press up the sides.
Divide the mincemeat between the 12.
Roll out the other ball of pastry and cut out 12 stars and place these on top of the mincemeat.
Chill for 20 minutes.
Once rested, egg wash, sprinkle with caster sugar and bake at 160C for 25-30 minutes or until golden brown.
Once baked, allow to cool for ten minutes before removing from the tin.
Best served warm with a spoon of fresh cream!