18 Serves
45 Mins
In a large bowl, rub the cold unsalted butter into the plain flour until the mixture resembles fine breadcrumbs. Stir in the golden caster sugar and a pinch of salt, then bring the dough together into a firm ball without adding any liquid.
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AmericanVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
11 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
84 mg / 4,700 mgSodium
228 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Preheat your oven to 200°C. Take small walnut-sized balls of pastry and press them firmly into the holes of your patty tins to form the base.
Spoon the mincemeat into each pastry-lined hole. Roll out smaller balls of pastry to create lids, placing them over the filling and pressing the edges gently to seal.
Beat the egg in a small bowl and use a pastry brush to lightly glaze the tops of the pies.
Bake the pies for 20 minutes until they are golden brown. Allow them to cool in the tin for 5 minutes before transferring to a wire rack, then dust with icing sugar before serving.
9
g61
g17
g
American