- 225g cold butter, diced
- 350g plain flour
- 100g golden caster sugar
- 280g mincemeat
- 1 small egg
1/ Rub 225g cold, diced butter into 350g plain flour, then mix in 100g caster sugar and a pinch of salt.
Combine the pastry into a ball and knead it briefly. The dough will form a firm ball. Lightly dust a clean worksurface and you can then roll this out to about 1/4cm thickness on to it.
2/ Preheat the oven to 200C/gas 6/fan 180C.
3/ Cut out 12 circles from the rolled out pastry using either a round cookie cutter or a glass rim and place these into greased patty tins ( Yorkshire pudding tins are good)
4/ Spoon the mincemeat into the open pies( don’t overfill as they will leak when cooking).
5/ With the leftover pastry, remould into a ball and then roll out again and cut 12 more circles ( slightly smaller if possible than the last ones) to make round lids for each pie.
6/ Top the pies with their lids, and press the edges together to seal.
7/ Beat 1 egg and brush the tops of the pies to help them to brown nicely and sprinkle a little more caster sugar over the top. Bake for 20-25mins until golden.
8/ Leave to cool in the tin for 5 mins, then remove to a wire cooling rack