By Steve Farrant.
Prep 20 mins / Cook 12 mins
- 450 g plain flour
- 115 g caster sugar
- 280 g unsalted butter, chilled
- 2 medium eggs
- 900 g mincemeat
- Heat the oven to 180°C.
- Add the eggs to the sugar and lightly mix, just so the sugar starts to dissolve.
- Grate the cold butter into the flour and rub it in with your fingers.
- Add sugar and egg mixture to the flour mixture and mix gently until it just comes together. Be careful not to overwork the dough at this point.
- Gently firm the dough into a ball with your hands. You may need a little more flour. It should be like a dry pasta dough, but not so dry that it can't be rolled.
- Roll the dough out quite thinly, a few mm thick should do.
- Use a cutter to cut the dough into circles and place into your baking tin.
- Spoon a teaspoon or so of mixture into each mince pie.
- Use a slightly smaller cutter to cut lids for the mince pies. Place a lid on each mince pie and gently crimp the edges to seal. Prick each lid with a fork to allow steam to escape.
- Bake the mince pies for 10-12 minutes, 15 minutes at the absolute most as they colour quickly. The mince pies should be a light golden colour, not pale or dark.
- Remove the mince pies from the tins and cool on a wire rack.