Makes 18
This child-friendly festive recipe is a great way to have some kitchen fun in the days before Christmas – plus you'll have crisp mince pies in under an hour!
Ingredients
- 225g cold butter, diced
- 350g plain flour
- 100g golden caster sugar
- 280g mincemeat
- 1 small egg
- icing sugar to dust
Method
- Rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Roll into a ball and knead it briefly – add a few drops of water to help bind the mixture if needed. The dough should be fairly firm, like shortbread dough.
- Line 18 holes of two 12-hole patty tins, by pressing small balls of pastry into each hole. Spoon mincemeat into the pies.
- Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal.
- Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes at 200C/400F/gas mark 6 until golden. Leave to cool in the tin for 5 minutes, then transfer to a wire rack. Lightly dust with icing sugar before serving.
Your mince pies will keep for 3 to 4 days in an airtight container.
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