225g chilled butter, cubed
350g plain flour
100g caster sugar
1 egg yolk
1 jar sweet mince
Preheat oven to 180°c.
In a food processor add the flour, butter and sugar and pulse until it resembles breadcrumbs (this can also be done by hand)
Add the sugar and the egg yolk. Pulse again and add chilled water 1 tbsp at a time, pulsing until a ball of dough forms.
Remove from the processor, place in cling wrap, flatten slightly and wrap it up. Place in the fridge for 30 minutes to rest.
Once rested using a cookie cutter, place the pastry into your tin and add a tsp of sweet mince.
Repeat until all the pies have been filled, then cut out your lid, or star shape as preferred.
Bake for 20 to 25 minutes.
Leave to cool then sprinkle with icing sugar.
I doubled the recipe as I always leave half the pastry in the fridge or freezer so I have it ready to make more. This recipe makes 24 little pies or 12 big ones.