Traditional Mince Pie

Instructions

1. Prepare the Pastry: In a large mixing bowl, combine the flour, cold butter cubes, and a pinch of salt. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles breadcrumbs.

2. Add Water: Gradually add ice-cold water, a tablespoon at a time, and mix until the dough comes together. Be cautious not to overwork the dough. Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or a pie dish.

4. Roll out the Pastry: On a lightly floured surface, roll out the pastry dough to about 1/8 inch thickness. Using a round pastry cutter, cut out circles large enough to fit into the muffin tin or pie dish.

5. Fill the Pies: Spoon a generous dollop of mincemeat into each pastry circle. Be careful not to overfill the pies to prevent the filling from spilling out during baking.

6. Create the Lattice: If desired, roll out the remaining dough and use a knife to cut thin strips. Create a lattice pattern over the mincemeat filling on each pie.

7. Seal the Pies: Use a fork to crimp the edges of the pastry together to seal the pies. This step not only ensures the pies hold their shape but also adds a decorative touch.

8. Egg Wash: Brush the tops of the pies with beaten egg for a golden, shiny finish when baked.

9. Bake and Enjoy: Place the pies in the preheated oven and bake for about 20-25 minutes or until the pastry is golden brown and the mincemeat filling is bubbling.

10. Serve Warm: Allow the pies to cool slightly before serving. Traditional Mince Pies are best enjoyed warm with a dollop of whipped cream or a sprinkle of powdered sugar.