225g cold butter, diced
350g plain flour
100g golden caster sugar
1 small egg
Icing sugar to dust
- First is to make the pastry. Rub 225g cold, diced butter into 350g plain flour then mix in 100g of golden caster sugar. Combine the pastry into a ball and knead it briefly.
- Preheat the oven to 200 degrees. Line 18 holes of12 whole patty tins by pressing small walnut sized balls of pastry into each hole then spoon the mincemeat into the pies.
- Take slightly smaller balls of pastry than before ad pat them between your hands to make round lids big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal. (You can experiment with different styles of pastry toppings to be fancy).
- Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool for 5 minutes then transfer to a wire rack. Lightly dust with icing sugar, then they are ready to serve. They should keep for 3 to 4 days in an air tight container.
I think after this I should start baking more and as I do, I will try to blog the recipes. I found it quite relaxing and therapeutic.