Heat oven to 200C/180C fan/gas 6.
Rub the butter into the flour and icing
sugar with your fingertips, or blend in a
food processor, until the mixture comes
together in a ball – you don’t need to add
any liquid or chill it. Knead briefly, then
cut into 12 equal pieces.
Taking a piece of dough at a time,
cut off two-thirds and press into the
base and up the sides of a muffin tin
hole. Repeat to make 12. Spoon the
mincemeat into the pastry cases – it
won’t completely fill them.
Now take the 12 remaining smaller
pieces of pastry. Roll each into a ball
and flatten to make a disc for the mince
pie lid. Add one to each pie and tuck
the pastry that comes up the sides
of the tin down to seal it. Prick the tops
with a fork a few times. Will freeze for
up to 6 weeks. Defrost before baking.
Bake for 12-15 mins or until pale golden.
Cool in the tins for about 10 mins, then
give the pies a little twist to stop them
from sticking. When cool, carefully
remove from the tins. Dust with icing
sugar when ready to serve.