Makes around 14 regular size with stars on top, or more if you do some as mini’s. Pastry needs cold butter, cold water and a cold rest in the fridge.
Handling or kneading the pastry will make it greasy and tough, so be gentle and you’ll have ”melt in the mouth” short pastry for your mince pies.
FYI I always make a double batch, but we are very greedy.
For the pastry
1 heaped cup of plain flour
Pinch of salt
100 g butter
1 dsp sugar (for sweet pastry)
1 egg yolk
Splash of cold water
For the filling
¾ tub of fruit mince- approx I big cup full
Icing sugar to dust
Put flour, salt and butter into food processor and pulse until fine crumbs form or rub butter into flour with your finger tips.
Add sugar, egg yolk, and water and pulse or mix with the blade of a knife until just combined. If the pastry is over worked it will be tough, if it is crumbly add more water.
Wrap the pastry in paper or cling film and rest it in the fridge for 1/2 an hour before rolling out.
Pre heat the oven to 190°
Use a cutter or glass to cut pastry discs to fit your pans.
Grease the pans then line with the pastry discs. Spoon a teaspoon of fruit mince mixture into each one – don’t overfill or they’ll spill over and stick to the pans.
Top with a star or other pastry shape.
Bake for around 15 minutes until pale golden. Remove from pans while still warm and place on a rack to cool. Store in an airtight container and serve warm or cold. Dust with icing sugar before serving.