225g cold butter, diced
350g plain flour
100g golden caster sugar
1 small egg
icing sugar, to dust
Rub the butter in to the flour, then mix in the cater sugar and a pinch of salt.
Combine the pastry into a ball and knead briefly. The dough should be firm like shortbread dough.
Preheat the oven to 200C/Gas 6.
Roll the pastry out, and then drape over the top of the 12 hole pastry mould.
Take the second pastry mould and place it on top of the pastry and gently push down. The pastry should gently sink in to its casing.
Trim any excess pastry away from the pastry mould.
Spoon the mincemeat in to the pie casing.
Take and excess pastry and combine in to a ball again.
Roll out the pastry once again then use the star cutter to cut out the topping to the mince pie.
Place a star on top of each mince pie.
Beat 1 small egg and brush the tops of the pies.
Bake for 20 minutes until golden brown.
Leave to cool for 10 minutes then transfer to a wire rack.
Dust with icing sugar