Mince Pies

12-hole tart tray, 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

180°C, Fan 160°C, 350°F, Gas 4

Pastry

1. Pre-heat the oven.
2. Put the flour into a mixing bowl.
3. Chop the butter into small cubes and add them to the bowl.
4. Using a pastry blender or fork, work the butter cubes into the flour until it resembles breadcrumbs.
5. Stir in the caster sugar.
6. Sprinkle enough of the water over the flour and stir to bring together a soft ball of dough. Cover the dough and leave for 10 minutes.
7. Rub a little butter around the inside of a 12-hole tart tray.
8. Dust the work surface with flour, put the dough in the middle and sprinkle with more flour.
9. Roll out the pastry until about 1.5mm/1/16” thick.
10. Select a pastry cutter or cup 2cm/¾” larger than the holes of the tart tray and press it into the dough to make circles.
11. Lift the pastry circles into the holes of the tart tray.
12. Brush the edges of the pastry circles with water.
13. Gather up the pastry off cuts, pressing them into a ball of dough.

Filling and Topping  

1. Put a teaspoon of mincemeat in the centre of each tart.
2. Roll out the remaining pastry until about 1.5mm/1/16” thick.
3. Select another pastry cutter the same size as the tart tray holes and press it into the pastry to make circles.
4. Pick up the pastry circles and place them on the tarts over the mincemeat.
5. Press the edges together and crimp the circumference with the flat prongs of a fork.
6. Using the tip of a pair of scissors, make a snip into the top of each pie to allow steam to escape.
7. Bake for 25-30 minutes until golden brown.
8. Before serving sieve icing sugar over the mince pies.