HOMEMADE CHRISTMAS MINCE PIES

MAKES 3 DOZEN

FOR THE PASTRY

• 350 g plain flour
• 150 g  unsalted butter
• pinch of salt
• cold water to mix

FOR THE FILLING

• 750 g mincemeat ( see below )

FOR THE TOP

• milk and icing sugar

METHOD

Pre-heat the oven to 200C, gas mark 6, 400F. Sift the flour and salt into a large mixing bowl. Then cut the butter and add to the flour.With your fingertips rub the pieces of butter into the flour. Lift your hands up high as you do this, to incorporate air. When the mixture is crumbly add 2 tbsp of cold water all over. Use a knife to mix and bring the mixture together. Add more water as needed until you achieve a smooth ball of dough. Wrap the pastry in foil and rest in the fridge for 15-20 minutes.

Roll half of the dough out about 3 mm thick and cut it out into 3 dozen 7.5 cm rounds. Gather up scraps and re-roll again.

Then do the same with the other half of the pastry but this time using the 6 cm cutter.

Grease the patty tins and line them with the large rounds. Then fill them with mincemeat, not over filling them. Dampen the edges of the small rounds with water and place them on top and press them lightly to form lids. Seal the edges. Brush each pie with milk and make 2-3 snips in the top with scissors.

Bake near top of the oven for 25-30 minutes until they are light golden brown. Cool them on a wire rack and sprinkle with icing sugar.

Store them in a airtight tin and warm them before serving.