Now I’ve completed my last bake of the season, this is a reminder to me on how I went about making mince pies! The measurements below are for 12 small pies.

Ingredients

• 200 grams plain flour
• 100 grams butter, cold
• A few splashes of water
• Mincemeat
• 1 Egg
• Icing sugar for dusting

Method

Pre-heat the oven to 180 degrees Celsius. Use a little butter to grease a tart tin (12 tart spaces with 2cm depth, total length 32cm, total width 24cm).

Put the plain flour into a bowl. Cut the butter into small cubes and add to the bowl. Make sure that the cubes are spread across the flour, not all in one spot.

Using the tips of the fingers rub the flour and butter together to form a breadcrumb like mixture being careful not to overwork the mixture, we need things to stay cool.

Add a tiny amount of the water to the breadcrumb mixture and use a table knife to mix together. Repeat until the mixture begins to form together. Do not over water, we want a relatively dry mixture.

Once the mixture starts to combine use your hands to bring it together into one mass.

Turn out onto a pre-floured surface. Use a rolling pin to roll the mixture out to be about 5mm thick. Use a small glass (or cutter) to create 12 bases and push them into the tart tin.

Combine the remaining pastry from in between the cut out sections and re-roll. Cut a further 12 circles using the glass and keep to one side. Fill each base with a small amount of mincemeat. Use your finger to water the top of each base to stick the lid to the base. Push a lid down onto each of the open pies pressing the sides together to form a seal.

Beat the egg into a bowl/glass and use a pastry brush to give each top an egg wash. Add vent holes to each pie using a fork (2 prods should do it).

Place in the oven for 25-30 minutes until the tops are golden brown. Remove from the oven and place the pies onto a wire rack over a plate. Sprinkle icing sugar over top of the pies and leave to cool. Enjoy with a nice cup of tea!