Mince Pies

Ingredients:
1lb/450g Flour
9ozs/260g Butter (margarine or half white fat half butter can be used)
1 Egg (either the whole egg can be used or just the yolk)
Cold water
Mincemeat

Preheat oven to 200C/400F Gas 6 or 180C Fan Oven.

1 Cut the butter into cubes and rub into the flour until it resembles breadcrumbs.  If using a mixer do not over mix.

2 Add the egg and some water; continue mixing until the mixture comes together.  If you only use the egg the pastry will be more difficult to work with but that is ok.

3 Remove from the bowl, wrap in cling-film and refrigerate for ½/1 hour.

4 Place onto a floured board, roll out thinly and cut out rounds to fit your tins.

5 Fill with the mincemeat and dampen the edges of the lids with water and press them lightly on top.

6 Brush with either beaten egg, milk or a mixture of both and cut a slit in the top.  This can be with a knife or scissors.  I am a bit of a traditionalist and put a cross.

7 Bake in the oven for 20/30 minutes or until golden.  Cool on a wire tray.

8 Serve warm sprinkled with icing sugar and cream or brandy butter.

9 If freezing I find it is better to freeze the mince-pies uncooked.  Freeze in the tin, and when frozen remove from the tin and put into a freezer bag. To cook, remove from the freezer put back into the tin, allow to defrost, brush with an egg mixture and cook as before.

If allergic to either eggs or milk just leave them out.
 
Enjoy!