Ingredients

Step by step

1. Put the flour in a food processor. Cut 170g of the butter into cubes and add to the processor with a large pinch of salt. Pulse until you have fine crumbs. Add the sugar and pulse briefly to combine. Add 1 egg and pulse until the dough forms into clumps but not a ball. Turn out onto your work surface and quickly bring together into a rough ball, being sure not to overwork the dough. Flatten into a disc, wrap and chill for 30 minutes in the fridge. 

2. Preheat the oven to 220°C, fan 200°C, gas 7. Lightly beat the remaining egg in a small bowl. Roll out the pastry to approx. 4mm thick. Use a 9cm round cutter to cut out 10 bases and press into 10 holes of a 12-hole muffin tin. Put a heaped tablespoon of mincemeat into each. Brush the top edges of the pastry with a little beaten egg. 

3. Re-roll the pastry to cut out 10 lids, about 6cm in diameter. Place them on top of the pies and press the edges to seal. Glaze with the remaining beaten egg.

4. Transfer to the oven and bake for 15-20 minutes or until deeply golden. Leave to cool in the tin for 30 minutes before using a small sharp knife to carefully release the pies from the tin. Top with a sprinkle of caster sugar. 

   *Check your mincemeat is vegetarian, if required.