Mince pies can be frozen before or after baking, and are nicest eaten gently warmed.
1. Make the pastry by placing the flour and diced butter in a bowl and rubbing the butter in, so that the mixture resembles fine crumbs.
2. Add the sugar and egg yolk, and mix together to form a soft but not sticky dough. If there are dry crumbs, add a teaspoon of water at a time until the dough holds together.
3. Wrap the dough in cling film and chill for 15-20 minutes.
4. Heat the oven to 180C/350F/ Gas 4.
5. Roll out the chilled pastry on a floured work surface to about 4mm thick.
6. Cut out 12 rounds using the larger round cutter and 12 rounds with the smaller cutter, re-rolling the trimmings as necessary.
7. Line the tin with the large pastry rounds and fill with 1 ½ teaspoons of mincemeat.
8. Dampen the edges of the pastry cases using a pastry brush dipped in cold water. Cover with the smaller rounds and press them lightly to form lids.
9. Make a small hole in the top of each pie with a skewer or scissors.
10. Bake for 20 to 25 minutes until golden.
11. Cool on a wire rack, then serve dusted with sugar.
Mince pies can be frozen before or after baking, and are best eaten gently warmed.
For homemade mincemeat see our recipe: here