Super Easy Salted Caramel Mince Pies with Cornish Sea Salt

Instructions

Preheat the oven to 220°c / 200 fan. Roll out the short crust pastry and use a round cutter to cut out the mince pie bases (using approximately half of the pastry). Place them into muffin trays.

Put a tablespoon of mincemeat into each case. Spoon over about a tea spoon of the tinned caramel sauce. And then sprinkle on a pinch of Cornish Sea Salt. Either flakes or crystals will offer a beautiful balance to the sweet caramel and rich mincemeat flavours.

Use the rest of your pastry to cut the lids, these need to be circles slightly smaller in size. Brush the edges of your filled bases with a little beaten egg, then add the lids, pressing down gently to seal. Glaze the tops with a egg and add a tiny sprinkle of sugar & salt. Make a hole in the top of each mince pie for steam to escape.

Bake for 15-20 minutes until golden brown. Leave to cool in the trays then decorate with a dusting of icing sugar & cinnamon. Then enjoy that first bite of a classic Christmas treat with a Cornish Sea Salt twist!

Tip: If you want to jazz up your jar of shop bought mincemeat, why not try adding the zest of a lemon & orange! It adds some extra festive flavours and will make your mince pies taste even more special.