These bite-sized beauties complete Christmas
- In a large bowl, rub the flour into the butter using your fingertips. Make a well in the centre and add the egg yolk and 1 tablespoon cold water. Using a knife, work into a dough, adding a drop more water if necessary. Knead gently until smooth. Wrap in clingfilm and chill in the fridge for 15 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6.
- On a floured surface, roll out the pastry to a thickness of 5mm. Using a 7cm round cutter, stamp out 12 rounds. Line a 12-hole tart tin with the pastry rounds and spoon a generous teaspoon of mincemeat into each case. Roll out the pastry trimmings, cut out small stars and trees, and place on top of the mince pies.
- Bake in the oven for 10 minutes. Reduce the oven temperature to 180°C, fan 160°C, gas 4 and bake for a further 8-10 minutes, until golden. Cool on a wire rack, then dust with icing sugar.
Cook’s tip: Get ahead and make these delicious mince pies in advance. Pop them in the freezer and defrost when family and friends come round.