Mince Pies

Instructions

1- To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt.

2- Combine the pastry into a ball – don’t add liquid – and knead it briefly.

3- The dough will be fairly firm, like shortbread dough.

4- You can use the dough immediately, or chill for later.

5- Preheat the oven to 200C/gas 6/fan 180C.

6- Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.

7- Spoon 280g mincemeat into the pies.

8- Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.

9- Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own.

10- (The pies may now be frozen for up to 1 month).

11- Beat 1 small egg and brush the tops of the pies.

12- Bake for 20 mins until golden.

13- Leave to cool in the tin for 5 mins, then remove to a wire rack.

14- To serve, lightly dust with icing sugar.