Mince Pies

Mince Pies

To make 12 mince pies:

·         200g/7oz Unsalted Butter

·         Pinch of salt

·         100g/3.5oz caster sugar

·         1 large egg yolk

·         250g/9oz Plain Flour

·         Beaten egg to glaze

·         12 tsp mincemeat

·         Granulated sugar for sprinkling

·         Icing Sugar for dusting

1.       Beat the butter, salt and caster sugar together until soft and squidgy.

2.       Add the yolk and flour and mix to make a stiff dough (if it looks dry just keep kneading it, it will come right without needing water).

3.       Wrap in cling film and chill in fridge for 30-40 minutes.

4.       Preheat the oven to Gas Mark 4/180C/350F.

5.       Lightly grease a 12-hole bun tin with butter.

6.       Roll out two thirds of the pastry on a lightly floured surface.  With a fluted cutter make 12 pastry rounds and place them in a 12-hole bun-tin.  

7.       Brush beaten egg round the base and edge of pastry case and place 1tsp of mincemeat in the middle of each one.

8.        Roll out the rest of the pastry and cut out 12 rounds for the lids.  Place the lids on top, pressing the edges to seal each pie.

9.       Brush the tops with beaten egg, sprinkle with granulated sugar and make a slit in the top of each one for the steam to escape.

10.   Bake in the oven for 15 – 18 minutes or until pastry is golden.  Leave to cool in the tins for a few minutes then transfer to a wire rack.

11.   Dust with icing sugar before serving.