MAKES 12. HANDS-ON TIME 30 MIN, OVEN TIME 20-25 MIN, PLUS CHILLING
A sweet, simple and easy treat
Freeze the baked and cooled mince pies in an airtight container for up to 1 month. Defrost fully, then refresh in the oven at 190°C/170°C fan/gas 5 for 5 minutes to serve.
• About 225g mincemeat (see recipe above)
• 1 medium free-range egg, beaten
• Icing sugar for dusting
• Edible gold glitter (optional)
FOR THE PASTRY
• 170g plain flour, plus extra to dust
• 100g unsalted butter, cubed and chilled
• 1 tbsp caster sugar
• 2 medium free-range egg yolks
YOU’LL ALSO NEED…
• 12-hole cupcake tin; 8cm round cutter; any shape cutters you’d like for the tops – we used trees and stars
1 To make the pastry, put the plain flour in a large bowl with a pinch of salt. Rub in the butter with your fingers until you have a crumble-like mixture. Stir in the sugar, then add the egg yolks and mix quickly with a butter knife. Add 1-2 tbsp cold water, a little at a time, mixing with the knife until the mixture begins to come together to form a dough. Press into a disc, wrap well and chill for at least 20 minutes.
2 Roll out the pastry on a lightly floured surface, then use the 8cm and festive cutters to make 12 bases and tops, re-rolling as needed. Press the rounds into the tin, divide the mincemeat among the pies, then top with festive shapes. Brush with beaten egg and chill for 30 minutes.
3 Heat the oven to 190°C/ 170°C fan/gas 5. Bake the mince pies for 20-25 minutes until golden, cool in the tin for 5-10 minutes, then transfer to a wire rack (see Make Ahead). Serve warm or cold, dusted with icing sugar and, if using, edible glitter.