Rich sweet shortcrust pastry
- 170g plain flour
- pinch of salt
- 100g unsalted butter, diced
- 2 tbsps caster sugar
- 1 egg yolk
- 2 tbsps iced cold water
- pie tray
- circle cutters
- star cutters
- 1 jar of Asda Extra Special mincemeat (whisky and orange or brandy and port)
- 1 tbsp icing sugar for dusting
- Sift the flour with the salt into a large bowl.
- Rub in the butter until the mixture resembles breadcrumbs.
- Add the caster sugar and mix.
- Mix the egg yolk with two tbsps of water and add to the flour mixture.
- Mix to a firm dough, first using a cutlery knife then using one hand to bring the mixture together. It might be necessary to add a little more water to bring the mixture together but it should not be too damp. Although crumbly pastry dough is more difficult to handle, it produces a shorter and lighter result.
- Pre-heat the oven to 200C (using a hot oven means that the pastry cooks before the butter melts).
- Divide the pastry into two, about two thirds and one third.
- Roll out the larger piece to about 3mm thick. Cut out 12 circles a little wider than the indentations on the tray. Press the pastry circles gently into the indentations in the tray.
- Roll out the smaller piece of pastry to about 3mm thick. Cut out 12 larger stars or 24 smaller stars and place on a baking tray.
- Chill both pastry trays in the fridge for 20 to 30 hours (this relaxes the gluten in the pastry, ensuring the pastry doesn’t shrink when cooking).
- Place a tsp of mincemeat in the centre of each pastry circle (don’t overfill the circles as the mixture will bubble as it reheats and might spill over the edges).
- Place the stars lightly on top of the mixture.
- Bake the pies in the oven for about 15 minutes until golden brown.
- Remove the pies from the tin and place them on a wire rack to cool.
- Before serving, dust with icing sugar and serve immediately.