Mince puff pies

Who doesn’t like a mince pie. These are the next step up with a lovely fluffy pastry filled with mince meat (sweet for those none UK readers). 

I like to serve them warm. I bet they’d also be good with a bit of custard or some brandy butter. 

Method

1. Take your pastry out of the fridge and let it warm until you can unroll it without cracking the pastry. 
2. Use your cutter to cut as many discs as you can from the sheet without needing to reform it. 
3. Onto the middle of half of the disks put as big a dollop as you can of the mince meat while still leaving enough pastry showing around the edges to be able to seal the lid to. 
4. Wet the lip of the pastry with water aound the mice meat. 
5. Now take one of the lids and pop over the mince meat, sealing down gently onto the bottom.
6. With the point of a knife, cut a small cross through the pastry lid so that steam can escape during cooking. 
7. Cut yourself a disk of baking parchment to match the size of your baking stone. 
8. Place each of the mince pies onto the baking parchment.
9. Egg wash each of the mince pies and then sprinkle with demerara sugar. 
10. Setup your Egg for an indirect cook at 180°C with the ConvEGGtor feet up, the stainless grid on top and then the baking stone on top of that. Make sure all are warmed through. 
11. Once your baking stone has had time to warm through, slide the mince pies on the baking parchament onto the baking stone. 
12. Cook for about 20 minutes until the mince pies are golden.
13. Take off the Egg and allow to cool a little on a cooling rack, the mince meat will be like molten lava so don’t tuck straight in.