Mince Pies

Directions

• Rub 225g cold diced butter into 350g plain flour, then mix in 100g caster sugar and a pinch of salt to make a crumbly mixture.
• Combine into a ball without adding liquid and knead briefly until a firm shortbread-like dough; chill if desired.
• Preheat oven to 200C (fan 180C, gas 6).
• Line 18 holes of patty tins by pressing small walnut-sized balls of pastry into each hole.
• Spoon 280g mincemeat into each pastry case.
• Roll slightly smaller balls of pastry and pat into round lids large enough to cover the pies.
• Top pies with lids and press edges gently to seal; pies can be frozen now if wished.
• Beat 1 small egg and brush the tops of the pies.
• Bake for 20 minutes until golden, then leave to cool in the tin for 5 minutes and transfer to a wire rack.
• To serve, lightly dust with icing sugar.