Sweet Shortcrust Pastry for Mince Pies

Step 1

Preheat oven to 180C/160C Fan/Gas 4

Step 2

If using a food processor: process the flour, salt and butter until they resemble fine breadcrumbs. Add sugar and process briefly to combine. With the motor running, add enough water to start bringing the dough together .Without a food processor: put the flour and salt in a large bowl and, using your fingertips, rub in the butter until the mix resembles fine breadcrumbs. Stir in the sugar, then use a rounded knife or similar to stir in 2 tbsp of the water to start bringing the dough together. Add more water if needed.

Step 3

When the dough has almost come together, tip it onto a floured surface and lightly knead it into a smooth ball.

Step 4

Working with half of the dough at a time (keep the remainder covered), roll on a floured surface to approximately 2-3mm thick and cut out bases and tops for the mince pies.

Step 5

Place the pastry bottoms in a 12-holed baking tray, fill with mincemeat (see Recipe Notes for tip), brush the edges of the pastry with water and put the lids on, pressing down the edges.

Step 6

Brush the tops with beaten egg and sprinkle over a litttle sugar.If your lids will cover the whole of the pie (rather than being a star shape, for example), prick two holes in the top with a skewer or cocktail stick to allow steam to escape.

Step 7

Put in the preheated oven and bake until the pastry is cooked and browned (approx 12-20 minutes)

Step 8

Remove from the oven and set aside for 10 minutes to allow the pastry to firm up.

Step 9

Remove mince pies from the baking tray with a round ended knife, twisting to loosen if necessary, and put on a wire rack.

Step 10

Dust with icing sugar to serve.Cool completely before storing for 3-4 days or freezing.Reheat for a few seconds in a microwave or a few minutes in a low oven.