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    Sarah's Mincepies

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    Sarah's Mincepies

    • Preparation time: 20 minutes, plus chilling
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Makes: 12 - 18


    • 250g plain flour
    • 150g cold butter, cubed, plus extra for greasing
    • 2 level tsp icing sugar
    • 1 medium egg yolk
    • 250g mincemeat
    • Milk for glazing


    1. Put the flour into a bowl, add the butter and rub in with your fingertips until the mix resembles breadcrumbs.
    2. Stir in the icing sugar. Add the egg yolk and 2 eggshells full of very cold water. Stir in with a knife then bring the dough together with your hands. Knead lightly, wrap in cling film and refrigerate for about 30 minutes.
    3. Preheat the oven to 200°C/gas 6. Butter muffin tins for 18 small pies. Roll out the pastry fairly thinly and stamp out 12 7.5cm discs and 12 6.5cm ones. Re-roll the pastry and stamp out more discs. Put the larger discs in the tins, fill with 1 heaped tsp mincemeat, brush the rims with milk, then top with the remaining discs. Cut a cross in the top of each, brush with milk and bake for 20-25 minutes, or until golden brown. Eat warm or cold.

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