Easy Mince Pie Recipe

Heat the oven to 200C/180C fan/gas 6.
Begin by making the pastry. First, rub the butter and flour together, then take your golden caster sugar and mix it into the bowl with a pinch of salt.
Once your pastry has mixed well, roll it into a ball and knead it a little until you are left with a slightly firm dough.
Take two 12-hole patty tins and line them by pressing a small amount of your dough into each hole, about the size of a walnut.
Fill the pies with a spoonful of mincemeat.
Take the remainder of your pastry and flatten it on a floured surface either by hand, or using a rolling pin. When at your preferred thickness, cut star shapes with a cutter or by hand using a knife. Place a star on top of the mincemeat on each pie. You can freeze the un-cooked pies at this stage for up to one month.
Beat an egg, and brush the top of your pies with the mixture.
Place into the oven for 20 minutes, or until they're golden. Once cooked, leave them in the tin to cool for 5 minutes, then place the pies onto a wire rack. Lightly dust with icing sugar, and serve alongside a glass of mulled wine. Keep in an airtight container for up to four days.

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