Make a double recipe of my Homemade Pie Crust Recipe and allow to rest in the fridge for a minimum of 60 minutes to chill and relax.

Butter a 12 well cupcake pan. Set aside.

On a floured surface, roll the pastry to roughly ¼-inch thickness.

Using a 3 ½-inch cutter, cut out 12 circles. Press these in the prepared cupcake pan.

Fill the pastry ¾ of the way full with my Homemade Mince Meat. More filling makes for a better pie.

Re-roll any scraps and using a 3-inch cutter, cut more rounds for the tops of the pies.

Also using festive cutters cut shapes likes stars, trees, holly etc that can also be the top of the pie.

Brush the edge of the pastry with egg wash and lay on the tops.

Use a fork to seal the top and bottom together so they stick. Or lay on your holiday cut out on top.

Brush the tops with more egg wash.

Bake at 400℉ (200℃) for 15-20 minutes or until golden brown and bubbling.

Dust with powdered sugar and serve warm with Brandy Butter or Whipped Cream.

Store leftovers in an airtight container at room temperature for up to 2 days.

The pies can also be frozen for up to 8 weeks. Re-heat in a 300℉ (150℃) for about 10 minutes.