Mince Pies - Equator Photography

Ingredients

• 300g plain flour
• Pinch of salt
• 150g butter, cut into small cubes
• 1 large egg, beaten with 1tbsp water
• 300g mincemeat
• 3 tbsp icing sugar
• 1 egg beaten (for an egg wash)
• Transfer the pastry onto your work surface and gently bring it together with your hands to form a ball. Cover with cling film or store in a sealed plastic container and refrigerate for 20 minutes.
• Brush a 12-hole bun tin with melted butter and set aside.
• Line each hole with a pastry circle, pressing it into the base. Spoon a level tablespoon of mincemeat into each case.
• Using a smaller cutter, stamp out 12 lids. Lightly brush beaten egg around each lid’s edge and place on top of the pies, pressing gently to create a seal.
• Chill the pies in the fridge while heating your oven to 190C.
• Bake for 20–25 minutes until the pies turn golden-brown and crisp.
• Enjoy warm, with a scoop of ice-cream on the side, or cold, with a mug of mulled wine.
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