Mince Pies

12-hole or 2 x 6-hole tart trays, round pastry cutters, pastry blender, pastry brush, scissors and mixing bowl

150g Doves Farm Organic Plain White Flour
100g butter
50g caster sugar
3-4 tbsp cold water
150g mincemeat
butter, for tart trays
flour, for dusting
water, for brushing
icing sugar, for dusting

1. Preheat the oven and rub a little butter around the inside of a 12 hole or 2 x 6-hole tart trays.
2. Chop the butter into small cubes in a mixing bowl, add the flour and sugar and using a pastry blender or fork, work everything together until it resembles breadcrumbs.
3. Sprinkle the water into the bowl a spoon at a time and stir to bring together a soft ball of dough. Cover and rest for 5 minutes.
4. Dust the work surface with flour, put the dough in the middle and roll out the pastry until about 1.5mm/1/16 inch thick.
5. Select a round pastry cutter or cup 2cm/¾ inch larger than the holes of the tart tray and press it into the dough to make 12 circles. Select another cutter the same diameter as the tart tray holes and press 12 smaller circles. Gather up pastry off cuts and re-roll as required.
6. Lift the larger pastry circles into the holes of the tart tray and put a teaspoon of mincemeat in the centre of each.
7. Brush the edges of the pastry with water then place the smaller circles over the mincemeat. Using the flat prongs of a fork, press around the outer edges of the pastry.
8. Using the tip of a pair of scissors, snip the top of each pie to allow steam to escape.
9. Bake for 20-25 minutes. Serve warm or cold dusted with icing sugar if you wish.