Traditional Mince Pies:
Pastry:
90g unsalted butter
150g plain flour, sifted
Pinch salt
1 egg yolk
1 heaped teaspoon caster sugar
1 tablespoon water
Filling:
300g mincemeat
Caster sugar.
Method:
Pastry:
Rub butter into flour and salt till it resembles fine breadcrumbs.
Beat egg yolk, sugar and water together.
Stir into crumbed mixture with a knife. Knead dough lightly till smooth.
Place in polybag in fridge 30 minutes.
Roll out pastry on floured surface.
Cut out 12 x 7.5cm rounds. Use to line patty tins.
Three quarters fill cases with mincemeat.
Brush edges with water.
Cut 12 x 5cm rounds.
Press onto cases, seal edges.
Brush with water and dredge with caster sugar.
Bake in 200 degrees C oven for 15 minutes.
