Make the pastry
Weigh the flour out and put it in a large mixing bowl. Measure the butter and cut into small peices before adding to your bowl. Rub together until it looks like breadcrumbs.
Measure the sugar and add to the bowl. Crack the egg into the bowl.
Mix everything until it’s coming together then tip out onto a lightly floured surface. Fold until the pastry comes together – try not to over mix, as soon as it happily forms a ball you’re done. Wrap the pastry up in cling film and pop it in the fridge for 15+ minutes or so.
Pre-heat the oven to 220C/200 fan.
Make your mince pies
Lightly flour your work surface then roll the pastry out to 3mm thick.
Use a round cutter (about 10cm) to cut out 24 bases and place them gently into muffin trays. Put a tbsp or so of mincemeat into each base.
Re-roll the pastry and either use another round cutter to cut some lids (7cm) or if you have stars like we do use them.
Crack an egg into a small dish. If you are using a full lid brush the edges of your mince pies with a little egg before placing the lids on and pressing them down to seal. You don’t need to worry about the egg at this point if you are using stars.
Use the egg to glaze the tops of the mince pies. If you are using a full lid, cut little slits in the middle.
Bake your mince pies
Bake them for 15-20 minutes. They’re ready when they are golden brown and bubbling.
Remove your tray from the oven. Once you can, remove the mince pies from the tin and pop them on a wire rack to cool completely.
