A sweet and luxurious twist on a festive classic. These little mince pies are topped off with smooth vanilla custard and torched with sugar to add sweet crunch. Sure to be an instant hit at your Christmas party this year.
For the filling:
175ml milk
50g caster sugar
3 large egg yolks
1 tbsp cornflour
1 tbsp butter
1 tsp of vanilla bean paste
For the pastry:
400g plain flour, plus extra for dusting
300g butter, very cold and cut into cubes, plus extra for greasing
100g caster sugar
1 large free range egg, beaten
1 tbsp ice-cold water
For assembly:
2 x 400g jar of mince meat
60g dark brown sugar
To serve:
1 tsp cinnamon
5 tbsp icing sugar, to dust
Saucepan
Bowl
Blow torch