- 350g high quality mincemeat, preferably homemade
- 250g plain flour, sifted
- 40g golden caster sugar
- 125g Kerrygold butter diced
- 1 large free range egg, beaten
- Milk to glaze
- Lightly butter a 12-hole pie or patty tin
- Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed
- Place the flour, sugar, and butter in a food processor and process briefly until resembling breadcrumbs, then tip into a bowl and stir in the egg
- Bring the mixture together using your hands, wrap in cling film and chill for an hour or so
- Thinly roll out the pastry on a floured surface
- Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin
- Press gently into each hole, then fill with the mincemeat
- Cut out another 12 slightly smaller discs and use to cover the mincemeat
- Press the edges together to seal
- Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes
- Meanwhile, preheat the oven to 200C and bake the pies for 20 minutes until golden brown
- Remove to a wire rack and serve warm.
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