Ingredients
- 4 cups all-purpose flour, sifted
- 1 ½ cups unsalted butter
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 beaten egg
- About 4 to 6 tablespoons cold water
- 2 8-ounce jars mincemeat
- ½ cup brandy
24 pies
Preparation
- Put the flour in a bowl. Chop the butter and blend it into the flour with the tips of your fingers (or with a pastry blender), adding the salt and sugar until it is like bread crumbs. Add the water gradually and work into a dough, moistening with more water as needed. Put the dough on a floured board and knead with the palm of your hand. Shape into a ball and refrigerate for half an hour.
- Preheat oven to 400 degrees.
- Roll the pastry out thin and cut in rounds half an inch larger than your cupcake tins. Use a glass or a cutter to cut rounds for the lids. Dust the baking tin with flour, fill each cupcake round with a round of pastry, and fill with mincemeat – not too full or it will boil over during cooking. Press on the lids, crimping the edges together.
- Brush each pie with a little beaten egg and bake in the oven for eight to 10 minutes.
55 minutes
Dining and Cooking