Ingredients
- 1 large 500g jar mincemeat
- 375g plain flour
- 260g unsalted butter, softened
- 125g caster sugar, plus extra for sprinkling
- 1 large egg
- Milk for glazing
- 12 Mince Pie Foil Dishes
Method
- Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
- Add 125g caster sugar and 1 large beaten egg, and mix together.
- Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
- Wrap the pastry in cling film and chill for 10 mins.
- Heat oven to 220C/200C fan
- Roll out the pastry to 3mm thick.
- Put the foil dishes into a muffin tray
- Using a round cutter (about 10cm), cut out 16 bases and place them in the foil dishes. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little milk.
- Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the milk, sprinkle with the extra caster sugar, then make a small cut in the tops.
- Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.