It wouldn’t be Christmas without a mince pie. I like to serve them warm from the oven with a little Bailey’s extra thick cream
- 300g plain flour
- 150g unsalted butter (cut into cubes)
- Mince meat
Add the butter to the flour and rub it between your fingers and into the flour. Keep rubbing until the mix resembles breadcrumbs.
Add a small drop of water and mix together. Keep adding a little water at a time, until the mixture comes together to form a stiff dough and leaves the bowl mostly clean.
On a lightly floured surface, roll the pastry out as thin as possible – 1 or 2 mm is best. Cut rounds for the bases using a pastry cutter and place into cupcake cases.
Fill the base with mince meat and top with either smaller cut rounds or stars. Where the pastry top and base meets, use a little milk to seal the edges.
Brush with a little milk and cook in the centre of a pre-heated oven at 180 degrees for about 15 minutes, until golden in colour.