We serve these delicious little treats as part of our distillery Christmas tradition when we swap our Secret Santa parcels!
Ingredients
- 40ml Rock Rose Gin Autumn Edition
- 1 Jar mincemeat
- 1 Clementine, zested and 1tbsp juice
- 1 Ready rolled shortcrust pastry
Recipe
- Decant the mincemeat into a bowl along with the Autumn Edition, clementine zest and juice. Mix well
- Unroll the pastry, according to pack instructions, and cut out 24 5cm circles and 24 stars
- Carefully push a circle into each base in a mini tart tin to form the case, spoon in a wee drop of mincemeat and top with a pastry star
- Gently press the star tips to join with the case and brush with milk
- Bake in a 180c oven for around 15-20 minutes
- Cool on a wire rack and dust with icing sugar
