Traditional British Mince Pies
- 350g plain flour
- 1 pinch of salt
- 225g cubed butter
- 1 beaten egg
- 1 jar of mincemeat
- Cold water as required
Preparing the pastry
- Pre-heat the oven to 200C.
- Place the flour, butter, and salt into a large, clean bowl (rub the butter into the flour with your fingertips until the mixture has the texture of rough sand).
- Stir the egg into the mixture.
- Add cold water, one teaspoon at a time, and stir until the mixture binds but is not sticky.
- Wrap the dough in cling film and chill for a minimum of 15 minutes (30 minutes max).
Assembling the pies
- Choose a tin according to the size of the tart you want.
- Dust your work surface lightly with a little flour.
- Roll out two-thirds of the pastry to 3mm thick.
- Cut circles to line the cups of your tin.
- Fill the pastry lined tins two-thirds full with mincemeat.
- Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids.
- Dampen the edges of the tart bases with a little cold water and press the lids on.
- Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape.
- Bake inside the pre-heated oven for 20 minutes.
- Remove from the oven and sprinkle with the icing sugar.