Minipies clásicos de Navidad

Ingredientes

• 65 g Caster Sugar (plus extra for dusting)
• 175 g Block Margarine or Butter (at room temperature)
• 250 g Plain Flour
• 400 g Mincemeat (homemade or shop-bought)

Preparación

1. 1

   Pre-heat your oven to 190°c (170°c for fan-assisted ovens, Gas Mark 5 or 375°F) and grease a 12-hole bun tray with a little excess butter/margarine.

2. 2

   In a large bowl, cream the butter/margarine and sugar for the pastry. Mix until combined before adding the flour and mixing to form a dough (you may need to use your hands).

3. 3

   On a floured work surface, roll out the dough to about 0.5cm, and cut into circles with a cookie cutter that is large enough to line the holes in your tray. Gently place into your prepared tray, pressing the pastry into place.

4. 4

   Fill each pastry casing with mincemeat - enough to fill generously but not come over the top edge of your pastry casing. Using a slightly smaller cookie cutter, cut a circle big enough to serve as the top of your mince pie. You can either cut a shape in the middle, or simply poke a hole once in place on top of your mince pie. Dampen the top edges of your mince pies with a little water, before placing the tops on and gently pressing into place to seal.

5. 5

   Bake in your pre-heated oven for 20-30 minutes until a light golden colour on top. Dust the tops with a little caster sugar while still warm. Allow to cool in the tin for at least 15 minutes before transferring to a wire rack to cool completely.