1 1/4 cups all purpose flour
1/2 tsp salt
1 tbsp white sugar
1/2 cup unsalted butter, chilled and cut into 1" pieces
1/8 to 1/4 cup ice water
Eggwash (one egg whisked together with 1 tbsp of water)
Mincemeat (homemade or from a jar)
1. In a food processor, place the flour, salt, sugar and butter and process until the mixture resembles coarse breadcrumbs. If you don't have a food processor, sift the dry ingredients into a medium sized bowl and use your hands or a pastry cutter to rub in the butter.
2. Pour 1/8 cup of ice water into the dry mixture (through the feed tube in the food processor) or into the bowl and mix until the dough starts to bind together. Add more water, if needed.
3. Turn the dough onto your work surface and knead into a ball.
4. Divide the pastry into two flattened discs, wrap in cling film and place into the fridge for approximately 30 minutes to one hour before using.
5. Preheat the oven to 400F.
6. Roll out one of the discs of pastry on a floured surface until about 1/8" thick.
7. Cut into rounds of your preferred size (I use a fluted 2 1/2" cutter) and place into a greased and floured muffin pan.
8. Put about a tablespoon of mincemeat mixture onto each round.
9. Roll out the second disc of pastry and cut out small shapes to place on the top of the prepared mince pies. I used my mini Christmas tree cutter, but you can use any shape you like.
10. Brush the tops of the mince pies with the eggwash.
11. Bake in the oven for approximately 15 - 20 minutes until the pastry has lightly browned.
12. Cool on a wire rack.