Mince Pies

Begin by preparing the pastry: gently rub 225g of cold, diced butter into 350g of plain flour. This process creates a sumptuous, crumbly texture essential for a perfect mince pie crust. Next, gently mix in 100g of golden caster sugar along with a pinch of salt to add a subtle sweetness and enhance the flavors. Gather the pastry into a firm ball, without adding any liquid, and knead it briefly — this results in a dough with a shortbread-like consistency. You can proceed immediately or wrap and chill the pastry to use later, which can make it easier to handle. Preheat your oven to 200°C (gas mark 6, fan 180°C). Prepare your baking tins by lining 18 holes (using two 12-hole patty tins is ideal) with small walnut-sized balls of pastry, gently pressing them in to form the base of each pie. Spoon about 280g of rich, spiced mincemeat evenly into each of the pastry shells, being careful not to overfill. Create the lids by taking slightly smaller balls of pastry than those used for the bases. Between your hands, gently pat these into round discs large enough to cover each pie fully. Place these lids on top, pressing the edges gently to seal — there's no need for egg wash or milk to stick them, as the dough adheres naturally. At this stage, you can freeze the assembled pies for up to one month if desired, making this recipe perfect for advance preparation. Beat one small egg and brush this over the tops of the pies to achieve a shiny, golden crust during baking. Place the pies in the preheated oven and bake for approximately 20 minutes, or until they have turned a lovely golden brown. Once baked, allow the pies to cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. Just before serving, lightly dust the mince pies with a sprinkle of icing sugar for that classic festive touch. Enjoy warm or at room temperature, perfect alongside a hot beverage or festive drink.