375g plain flour
260g unsalted butter, softened
125g caster sugar
1 large egg + 1 for the glaze
A jar of mincemeat
Icing sugar for dusting
1. Put flour and butter cut into small pieces into a bowl, and rub until at crumb consistency.
2. Add the sugar and egg and mix until combined into a dough. Tip out onto your surface and do what the French call ‘Fraiser’, which is basically when you blend the dough together with your hands. Be careful not to overwork it though.
3. Wrap into cling film and chill for 10 minutes in the fridge. If you leave it for too long it will harden (this is what I ended up doing) and it will take a while to become soft in order to roll it out!
4. Heat the oven to 220c/200fan/gas mark 7. Roll out the dough to 3mm thick and cut out using a round cutter. You need to do big circles for the base of the pie and smaller ones for the lid. You can measure this easily by just placing the cutter over the pan you are going to use, and if it’s slightly larger, then that’s the one to use! I decided to use my star cutter for my lids!