Big mince pies
You will need
270g plain flour
100g unsalted butter, cut into small pieces
100g icing sugar, sieved
2 eggs, beaten
1 pinch of salt
Preheat the oven to 180ºC/350ºF/Gas Mark 4.
If using a food processor, place the flour, icing sugar, butter and salt into the bowl and pulse until a sandy texture is created.
Now add the beaten egg, a little at a time until the pastry forms into a ball, wrap this in cling film and place in the fridge for a minimum of one hour (this can be made up to two days in advance).
If you're mixing by hand, rub the dry ingredients together until a sandy texture is reached, add the beaten egg until the pastry forms a ball, wrap in cling film and refrigerate for one hour.
Dust the work surface with a little flour and roll out the pastry with a rolling pin until it is as thin as a 50 pence piece.
Using a 10cm cutter, cut out 16 circles and set aside.
Now lightly grease two large Yorkshire pudding trays with a little butter or margarine.
Line each of the moulds with a disc of pastry and use your thumbs to nudge the pastry up as high as it will go.
Fill each pastry case with 70g-80g of mincemeat, which is about a large tablespoon.
Lightly brush the lip of the pastry with a little cold water and top with another 10cm disc. Pinch the top and bottom pastry discs together, using your thumb and index finger, to seal in the filling.
Dust the tops, lightly, with caster sugar and bake for 20-25 minutes or until they take on a lovely golden colour.
Allow to cool before removing from the trays, to do this simply run a knife around the mould edge and lift out.
Finish with a dusting of icing sugar, and get ready to show them off!
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