Classic Mince Pies

Step 01

To make the pastry, put the flour and salt in a food processor and add the butter. Using the pulse function, whizz until it resembles coarse breadcrumbs. Add the icing sugar and pulse again to mix. Add the beaten egg mixture and pulse briefly to mix to a rough dough.

Step 02

Tip the pastry out onto the work surface and lightly bring the dough together into a ball with your hands. Wrap in cling film and chill for about 20-30 minutes to prevent pastry shrinkage later on.

Step 03

Brush a 12-hole bun tin with melted butter and set aside in the fridge.

Step 04

After chilling, turn the dough out onto a lightly floured work surface. Roll out until the pastry is about 4mm thick then use a round cutter to cut out 12 discs about 6mm bigger than the bun tin holes, re-rolling the scraps as necessary.

Step 05

Press a round of pastry into the bottom of each hole. Fill each pastry case with a level tablespoon of mincemeat. Don't overfill them as they will leak and make the pies stick to the tray.

Step 06

Cut out 12 lids with a smaller pastry cutter, re-rolling the pastry as needed. Brush a little beaten egg around the base of each lid and stick it down onto the pie edge, pressing gently to seal, trying to avoid getting egg wash between the pastry and the tin.

Step 07

Brush the tops with egg wash and sprinkle lightly with caster sugar. Use any pastry scraps and tiny cutters to cut out shapes like holly leaves and stars to stick on top. Make a small incision in the middle of each pie to let out the steam as they bake.

Step 08

Return the pies to the fridge while you preheat the oven to 190C/170C fan/gas 5.

Step 09

Bake for 20-25 minutes until golden-brown and crisp. Set the tray on a wire rack to cool for 5 minutes then turn the mince pies out.

Step 10

Serve with your choice of brandy butter, cream or ice cream.