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| 250g plain flour 150g cold butter, cubed 2 level teaspoons of icing sugar 1 medium egg yolk milk for glazing extra butter for greasing
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1. Put the flour into a bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. You can also do this in the food processor. 2. Stir in the icing sugar. Add the egg yolk and 2 egg shells full of very cold water. Stir with a knife, then use your hands to bring the dough together in a ball. 3. Knead lightly, wrap in cling film and refrigerate for 30 minutes. |
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4. Preheat the over to 200deg C. Butter muffin tins for 18 small pies. Roll out the pastry fairly thinly and stamp out 12 large circles. Re-roll the pastry and cut out 12 smaller circles. Place the larger circles in the bottom of the tin. Fill with 1 heaped teaspoon of mincemeat, brush the edges with milk and then top with the smaller circles of pastry. Pinch the edges together to seal and cut a cross in the top of each pie to let the steam out when baking. 5. Brush with milk and bake for 20-25 minutes or until golden brown. Eat warm or cold with a dusting of icing sugar. 6. Serve with a pot of Happiness Tea or a glass of Champagne and spread the good cheer.
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