Mince Pies are synonymous with Christmas and easy to make with good quality shop bought mincemeat and pastry. To make it even easier these pies can be prepared and frozen (uncooked) and then popped in the oven just before your visitors arrive.
MAKES 16 PIES
375g plain flour
260g unsalted butter, softened
125g caster sugar, plus extra for sprinkling
1 large egg, plus 1 beaten egg for glazing
1 large jar (about 600g) mincemeat
2 satsumas, segmented
1 apple, finely chopped
1 lemon zest
Rub the flour and butter in a bowl and to a crumb consistency. Add the sugar and egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together. Wrap the pastry in cling film and chill for 10 minutes.
Scoop the mincemeat into a bowl and add the satsumas, apple and zest. Heat oven to 220°C/425°F/gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 11⁄2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
Re-roll out the pastry to cut 7cm lids or stars and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.
Bake mince pies for 15-20 minutes until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar.