Ingredients
- Butter (225g)
- Plain Flour (350g)
- Caster Sugar (100g)
- Mincemeat (280g)
- Egg (1 small)
- Icing Sugar (for dusting)
Instructions
Steps
- Prepare the pastry by rubbing 225g cold diced butter into 350g plain flour until crumbly. Add 100g golden caster sugar and a pinch of salt, mixing well.
- Form the pastry into a ball without adding any liquid and briefly knead it. It should resemble shortbread dough. You can use it right away or refrigerate for later use.
- Preheat your oven to 200°C (gas mark 6, fan 180°C). Line two 12-hole patty tins by pressing small walnut-sized pieces of pastry into each hole.
- Fill each pastry base with 280g mincemeat.
- Take slightly smaller pieces of pastry and flatten them between your hands to create lids that will cover the pies.
- Place the lids on top of the filled pies, gently pressing the edges to seal them. There is no need for egg wash; they will stick together as is. (You can freeze the unbaked pies for up to 1 month.)
- Beat 1 small egg and brush the tops of the pies with it.
- Bake for 20 minutes or until golden brown. Allow the pies to cool in the tin for 5 minutes before transferring them to a wire rack.
- Dust lightly with icing sugar before serving.