Makes: 24 pieces
Time: 45 Minutes
A traditional British Christmas treat!
2 cups plus 2 tbsp (300 g) flour
5 oz (1 1/4 sticks) (150 g) good quality, unsalted butter (like Kerrygold) (or 50% butter/50% lard)
3/4 tsp of sea salt or Kosher salt (omit if using salted butter)
1 tbsp sugar
Preheat oven to 375˚ F (190˚ C)
Cut the butter into the flour with two knives or a pastry cutter, then add the sugar and enough ice water, just so the pastry comes together without falling apart.
If you add too much water, the dough will be tough. If you are a more accomplished cook, you could add an egg yolk instead of the water, which yields an even tastier pastry.
Roll out the dough to about 1/4″ and cut into rounds to place into cupcake tins or small tartlet tins.
Next, fill the pastry cases with some mincemeat. Top with a star or cover entirely with another piece of pastry (make a hole in the top).
Place the mince pies on a baking tray into preheated oven. Bake for about 15 to 18 minutes until the pastry becomes a golden brown color. Finally, sprinkle with a little sugar, immediately after being removed from the oven. Store in an airtight tin.
Source: Christina’s Cucina
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