Mince Pies for Christmas

• Refrigerated

  • 1 Egg, small

• Baking & Spices

  • 12 1/2 oz All-purpose flour
  • 3 1/2 oz Golden caster sugar or white sugar
  • 1 Powdered sugar
  • 1 Pinch Salt

• Dairy

  • 8 oz Butter

• Other

  • 10 oz (280g mincemeat

Found on teatimerecipes.co.uk

Description

Ingredients

• 12½ oz (350g) all-purpose flour (plain flour)
• 8 oz (225g) diced cold butter
• 3½ oz (100g) golden caster sugar or white sugar
• Pinch of salt
• 10 oz (280g) mincemeat
• 1 small egg
• Powdered sugar (icing sugar), as needed

Directions

• Rub the butter into the flour, then mix in the sugar and salt.
• Mould the pastry into a ball then knead for 30 seconds.
• If you are not proceeding with the recipe now, you can chill the dough in the refrigerator and let it come back to room temperature when you are ready.
• Preheat the oven to 400 degrees F (200 degrees C) and line 18 holes of a pair of 12-hole muffin tins.
• Press small balls (about walnut-sized) of dough into each hole and press them out.
• Divide the mincemeat between the dough crusts.
• Press out more pastry between your hands to shape rustic lids.
• Alternatively roll the dough out between 2 sheets of plastic wrap (Clingfilm) and use a cookie cutter to cut even shapes.
• You could even make some dough leaves and press those on top if you want to make them really decorative.
• Now you can press the lids on to the crust and pinch to seal.
• You will not need to brush any egg or milk on, because they seal easily enough.
• You can now freeze them for up to a month or proceed with the recipe.
• Beat the egg and brush it over the pie tops, then bake for 20 minutes or until done.
• Let the mince pies cool in the tin for 5 minutes, then let them cool completely on wire racks.
• Dust with powdered sugar before serving.
• These will keep for 3 or 4 days in an airtight container and they are nice served with some clotted cream (or thick cream) between the lid and the crust.