Nothing says Christmas quite like a delicious mince pie, served warm with a dollop of cream. So get baking, and remember to leave one for Santa and his reindeer.
- 350g (12 oz) high-quality mincemeat
- 225g (8 oz) plain flour
- 2 tablespoons caster sugar
- 125g (4½ oz) unsalted butter, diced
- 1 large egg, beaten
- milk, to glaze
- Lightly butter a 12-case tin. Tip the mincemeat into a bowl and stir until evenly distributed.
- Place the flour, sugar and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube (or rub the butter into the dry ingredients by hand and stir in the egg).
- Bring the mixture together with your hands, wrap in cling film and chill for an hour. Thinly roll out the pastry onto a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the cases in the patty tin. Press gently into each case, then fill evenly with the mincemeat.
- Cut out another 12 slightly smaller circles and use to cover the mincemeat. Press the edges together with the end of a fork to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes.
- While chilling, preheat the oven to 200 C / Gas Mark 6. Bake the pies for 20 minutes until golden brown. Cool on a wire rack and serve warm.