Dead fly pies recipe

Ingredients

1. Butter, for greasing
2. 375g puff pastry sheet
3. Flour, for dusting
4. 12 heaped tsp mincemeat
5. 24 glacé cherries

Method

1. 1. Preheat the oven to 200°C/fan180°C/gas 6. Use a piece of buttered baking paper or greaseproof paper to rub a little bit of butter all over a 12-hole jam tart tin.
2. 2. Unwrap the pastry sheet. Sprinkle a little flour on a work surface and rest the pastry on the flour. Using a cutter that is slightly bigger than the holes in the tart tin, cut out 12 circles and press them into the tin. Prick the base of each tart with a fork.
3. 3. Use oven gloves to put the tart tray into the oven. Bake for 6 minutes, until the pastry is very pale golden.
4. 4. Cut 12 small strips from the remaining pastry and cut into triangle teeth shapes for the mouths.
5. 5. Use oven gloves to take the tray out of the oven. Carefully put 1 heaped tsp mincemeat into each tart, push 2 glacé cherries onto each for eyes and add the pastry teeth. Put the tray back into the oven for 8-10 minutes.
6. 6. Use oven gloves to take the tray out of the oven. Leave to cool for a few minutes, then use a palette knife to gently lift the tarts out. Leave them to cool completely on a wire rack.