How to make Mince Pies
- 225g of cold butter, diced
- 350g plain flour
- 100g golden caster sugar
- 1 small egg, beaten
- icing sugar, to dust
Method
1. To make the pastry, rub the butter into the flour, then mix in the sugar and a pinch of salt. Combine the pastry into a ball - don't add liquid - then knead it briefly. The dough will be fairly firm. Use the dough immediately or chill in the fridge to use later.
2. Preheat the oven to 200C/gas mark 6. Line 18 holes of two 12 hole patty tins by pressing small walnut sized pieces of pastry into each hole. Spoon some mincemeat into each hole.
3. Take slightly smaller balls of pastry and pat them out between your hands to make the lids for the pies. Put the lids on top to cover the mincemeat, then press the edges together slightly (but not too much as they will seal on their own whilst they cook). Brush the tops of the pies with beaten egg.
4. Bake for 20 minutes until golden brown. Leave to cool in the tin for 5 minutes before placing each on a wire cooling rack. Dust with icing sugar before serving.
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