Pineapple Mince pie
10 minutes preparation - 50 minutes cooking
Preheat the oven to 220°C. Sprinkle the pineapple segments with the demerara sugar, if you wish. Roll out just over half the shortcrust pastry, and put in a pie dish.
Put the mincemeat on the bottom and cover with the pineapple segments. Sprinkle with the ginger. Roll out the rest of the pastry; then cover and decorate the pie with pastry pineapples.
Glaze with the beaten egg. Bake for 20 minutes in the preheated oven and then for another 15-20 minutes at 180°C
- 675 g Del Monte pineapple, peeled, sliced and segmented into eighths
- 50 g sugar
- 450 g shortcrust pastry
- 225 g fruit mincemeat
- 1 tbsp ground ginger
- 1 egg beaten