The Queen S Pastry Chef Has Revealed Her Secret Mince Pie Recipe

Instructions

1. In a large mixing bowl, combine the flour and cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.

2. Gradually add the granulated sugar to the flour and butter mixture, stirring well to combine.

3. Slowly add the cold water to the pastry mixture, stirring with a fork until a dough forms. Be careful not to overwork the dough.

4. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the pastry to rest and firm up.

5. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.

6. On a lightly floured surface, roll out the chilled pastry dough to about 1/4 inch thickness. Using a round cutter, cut out 12 circles to fit the muffin tin.

7. Place the pastry circles into the greased muffin tin cups. Spoon a generous amount of high-quality mincemeat into each pastry-lined cup.

8. Using the remaining pastry dough, cut out 12 slightly smaller circles to act as the pie lids. Brush the edges of the pastry in the tin with the beaten egg, then place the lids on top. Press the edges to seal.

9. Brush the tops of the mince pies with the remaining beaten egg to create a golden finish. Using a sharp knife, make a small slit in the center of each pie to allow steam to escape during baking.

10. Bake the mince pies in the preheated oven for 20-25 minutes or until the pastry is golden brown and crisp.

11. Once baked, remove the mince pies from the oven and allow them to cool slightly. Dust with powdered sugar before serving.