A great-looking, super-seasonal pudding, just as good for midweek as it is for the Christmas table.
250g butter, cubed, plus extra for greasing
500g plain flour
100g icing sugar
2 large eggs, beaten, plus 1 extra, beaten
A splash of whole milk
A little caster sugar to top
1) Grease the base and sides of a pie dish with butter. You want it large enough to be ¬filled by the mincemeat – 18cm diameter x 5cm depth is ideal.
2) Sift the flour and icing sugar into a bowl, add the butter and rub until it resembles breadcrumbs. Add the 2 beaten eggs and milk and work until it comes into a dough. Shape into a ball, then split into 2 parts, one slightly larger than the other (aim for a 60:40 split). Flatten each into a disc, wrap in cling ¬film, then chill for at least 30 minutes.
3) Roll the larger of your discs into a rectangle that’s about 10cm longer and 10cm wider than your dish. Lay the pastry over your dish, leaving a 5cm margin on each side. Push it into the corners of the tray, until the dish is fully lined. Cut off any excess (this can be added to the second disc). Tip in the mincemeat and return the dish to the fridge.
4) Roll the second disc into a rectangle a little larger than the dish, and cut out star shapes with a cookie cutter from one half and set them aside. Lay this rectangle over top of the dish. Trim so it’s only slightly larger than the dish, then use a little bit of other beaten egg to ax it to the rim of the pastry base, then crimp base and lid together to seal. Brush one side of the reserved star cut-outs with egg, then stick them on to the crust on the opposite side to the star-shaped holes. Chill for 20 minutes. Preheat the oven to 180°C/gas 4.
5) Remove the pie from the fridge, brush the crust all over with beaten egg and sprinkle a little caster sugar on top. Bake for 30-35 minutes, or until golden. Allow to cool slightly before serving.