Ingredients

• 225g (8oz) plain flour
• 100g (4oz) cold butter, chopped
• 50-75g (2-3oz) caster or icing sugar
• 1 small egg, or an extra 2-3 tbsp water or milk
• 2 tbsp water or milk
• about 425g (15oz) home-made mincemeat
•   milk, for brushing
•   caster or icing sugar, to decorate

Method

1. To make the pastry: Sift the flour with a pinch of salt and rub in the butter in a bowl or on a cold work surface to form fine crumbs.
2. Stir in the sugar, then add the egg, if using, or enough water or milk to make a smooth dough. Work together and refrigerate for 20-30 minutes.
3. To make the mince pies: Line 14-16 tartlet tins with thin discs of pastry. Spoon in some mincemeat and brush edges with milk; top with pastry lids. Chill.
4. Preheat the oven to 200°C/gas 6.
5. Brush the tops with milk and bake for 20-25 minutes. Remove and leave to rest for five minutes.
6. Sprinkle with caster sugar during their last five minutes in the oven, or dust with icing sugar once cooled.

Notes