You'll need a 24-hole mini-muffin tin, a 5cm circular cutter and a small star-shaped cutter to make these festive mince pies.
Plain Flour - 350g
Pinch of Salt
Butter - 225g
Eggs - 1 beaten
Mincemeat - 1 jar
Icing Sugar - 2 tbsp
Cold water as needed
1) Heat the oven to 200°C/180°F/gas mark 6. Place the flour, butter and salt into a large bowl and rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
2) Add the egg to the mixture and, using a cold knife, stir, adding cold water a teaspoon at a time until the mixture binds, but don't make it so wet that it is sticky.
3) Wrap the dough in clingfilm and chill for 30 minutes.
4) Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 3mm thick, then cut out circles to line the cups of your tin – don't worry if the pastry doesn't come to the top.
5) Fill the pastry-lined tins 2⁄3 full with mincemeat. Roll out the remaining pastry to the same thickness and cut stars as lids on the tarts.
6) Dampen the edges of the tart bases with a little cold water and press the star edges on.
7) Bake in the preheated oven for around 20 minutes or until golden brown.
8) Remove from the oven and sprinkle with the icing sugar.
9) When cold, store in an airtight tin and warm gently in the oven just before serving.