Mince Pies

Ingredients

• 225g Butter
• 350g Plain Flour
• 100g Caster Sugar
• 280g Mincemeat
• 1 small Egg
• Topping Icing Sugar

Instructions

1. To make the pastry, rub the cold diced butter into the plain flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar and a small pinch of salt.
2. Bring the mixture together into a firm ball without adding any liquid and knead briefly until smooth. The dough will be quite firm, similar to shortcrust pastry. It can be used immediately or chilled until needed.
3. Preheat the oven to 200°C / Gas mark 6 / 180°C fan. Press small walnut-sized balls of pastry into 18 holes of patty tins, lining the base and sides.
4. Spoon the mincemeat evenly into each pastry case.
5. Take slightly smaller pieces of pastry, flatten them between your hands and form round lids large enough to cover the pies.
6. Place the lids on top and gently press the edges together to seal. No egg or milk is needed for sealing, as the pastry will adhere on its own. At this stage, the pies can be frozen for up to one month.
7. Beat the egg and brush it over the tops of the pies. Bake for about 20 minutes, until golden. Leave to cool in the tins for 5 minutes, then transfer to a wire rack.
8. Lightly dust with icing sugar before serving.

instructions_source: editorial-classic