About this recipe:I wanted to practice before Christmas and they came out delicious, with a crumbly shortbread type pastry. I will now be making these rather than buying shop bought ones! Makes roughly 18 pies.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:20min › Ready in:45min
Make the pastry: rub butter into flour till mix resembles breadcrumbs. Add sugar and salt. Handling gently, combine dough into a ball and knead briefly. It'll be firm, like shortbread. You can use the dough immediately, or chill for later.
Preheat the oven to 200 C / Gas 6. Line patty or muffin tins, enough for 18 pies. Press pastry into each hole, lining the bottom and sides evenly. Spoon mincemeat into the pastry cases.
Pat pieces of dough with your hands into circles for lids. Cover the pies, pressing the edges to seal. (At this point you can freeze the pies, then defrost before baking. They freeze well for up to 1 month.) Brush the tops with egg and brush the tops of the pies.
Bake for 20 minutes, till golden. Cool in the tin for 5 minutes before turning out to cool on a wire rack.
To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.
Some people have said their pies have stuck to muffin tin but I never had problems, but if you think your tin may stick then slightly grease beforehand.