Mary Berry’s Mince Pies

• 12-Hole Muffin Tin: For baking the pies.
• Pastry Cutter: For cutting the pastry into rounds.
• Rolling Pin: To roll out the dough.

For the Pastry

• 175g (1 1/4 cups) Plain Flour: For the shortcrust base.
• 75g (5 tbsp) Unsalted Butter (cold, diced): Ensures a flaky texture.
• 25g (2 tbsp) Icing Sugar: Adds a hint of sweetness.
• 1 Egg Yolk: Binds the pastry.
• 1-2 tbsp Cold Water: To bring the dough together.

For the Filling

• 250g (1 cup) Mincemeat: Store-bought or homemade; the heart of the pies.

For Topping

• Milk or Beaten Egg: For glazing the pastry.
• Icing Sugar: For dusting before serving.

For the Pastry

• 175g (1 1/4 cups) Plain Flour: For the shortcrust base.
• 75g (5 tbsp) Unsalted Butter (cold, diced): Ensures a flaky texture.
• 25g (2 tbsp) Icing Sugar: Adds a hint of sweetness.
• 1 Egg Yolk: Binds the pastry.
• 1-2 tbsp Cold Water: To bring the dough together.

For the Filling

• 250g (1 cup) Mincemeat: Store-bought or homemade; the heart of the pies.

For Topping

• Milk or Beaten Egg: For glazing the pastry.
• Icing Sugar: For dusting before serving.

Step 1. Make the Pastry

1. In a large bowl, sift the plain flour and icing sugar together. Add the diced butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
2. Add the egg yolk and 1 tablespoon of cold water. Mix with a knife, then bring the dough together with your hands. Add an extra tablespoon of water if necessary.
3. Wrap the dough in cling film and chill for 20-30 minutes.

Step 2. Prepare the Mincemeat

1. If using store-bought mincemeat, give it a stir to loosen the texture. For homemade mincemeat, ensure it is well-mixed and ready to use.

Step 3. Roll Out the Pastry

1. Preheat your oven to 200°C (400°F). Lightly flour a work surface and roll out the chilled pastry to about 3mm thickness.
2. Use a round cutter to cut 12 circles for the bases, slightly larger than the holes of your muffin tin. Cut 12 smaller circles or stars for the tops.

Step 4. Assemble the Mince Pies

1. Line the muffin tin with the larger pastry circles, pressing them gently into place.
2. Spoon about 1 teaspoon of mincemeat into each pastry case, ensuring not to overfill.
3. Place the smaller pastry circles or stars on top, pressing the edges lightly to seal.

Step 5. Glaze and Bake

1. Brush the tops with milk or beaten egg for a golden finish.
2. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden and crisp.

Step 6. Cool and Serve

1. Allow the mince pies to cool in the tin for 5 minutes before transferring them to a wire rack. Dust with icing sugar before serving.