Melt-in-the-mouth Mince Pies

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 500 g mincemeat
• milk, for brushing
• caster sugar, to sprinkle
• 300 g plain flour
• 3 tablespoons icing sugar
• 175 g unsalted butter, fridge cold
• 175 g soft cheese
• 3 tablespoons single cream or 3 tablespoons double cream

Recipe

• 1 pastry:.
• 2 sift the flour into a bowl with the icing sugar and 1/2 tsp salt. using a knife or a processor, cut the butter and cream cheese into the flour mixture until it resembles coarse breadcrumbs.
• 3 add enough cream to mix to a soft dough. gather into a ball and knead very briefly to smooth it out. divide dough into 2; wrap each in cling film and chill for at least an hour.
• 4 lightly grease your bun tins. on a lightly floured surface roll out the pastry to the thickness of a coin, then stamp out equal numbers of 6cm and 7cm circles. roll up the offcuts, knead lightly, and then roll out again.
• 5 use the larger circles to line the cups of the tins. place a heaped tsp of mincemeat in each cup, cover with the smaller disc and lightly press together. make a small hole in the centre of each lid for the steam. chill for 30 minutes before baking.
• 6 heat oven to220/gas 7 and place a baking sheet in the oven to heat up (the intense blast of heat to the bases helps them to cook through more effectively).
• 7 bake for 10 minutes approx; reduce heat to 180/gas 4, then cook another 10 minutes, until golden brown. brush lightly with milk, dust with caster sugar, and then return to the oven for approx 1 minute.
• 8 cool in the tins for 5 minutes, and then ease out. these will freeze for up to 3 months!