These mince pies will keep in an airtight container in a cool place for a couple of weeks. Make sure you use the best mincemeat you can buy or better still make your own. Warm the mince pies up before serving serve with cream or brandy butter.
12 hole pie tin (if it’s not nonstick, brush the inside with a little butter)
Small star shaped cutter (optional)
Preheat the oven to 220°C
Weigh all of the ingredients, except the mincemeat, into your bowl. Rub the ingredients together until you have a smooth pastry dough. Shape into a ball and wrap in cling film, chill for 30 minutes in the fridge.
Take the pastry from the fridge and on a well floured work surface roll it out to 3mm thick. Then cut the pastry into disks a little larger than the pie holes.
Fill each pie with mincemeat by spooning it in (not too much or it'll boil out and over the sides). You can leave your mince pies open or roll out some more pastry and place a round lid on top, or cut out small stars to decorate the top.
Then bake in the preheated (220°C) oven until the edges turn golden (12-14 minutes). Allow to cool a little before eating.
Any leftover pastry can be re-wrapped in cling film and frozen.