Barney’s Roly-Poly Mince Pies Recipe

In a large mixing bowl, combine the flour, butter, and sugar. Rub the mixture together with your fingertips until it resembles breadcrumbs.

Gradually add the cold water, mixing until the dough comes together. Shape the dough into a ball and flatten it into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness.

Using a round cookie cutter, cut out circles from the dough and place them into greased muffin tins.

Spoon a tablespoon of mincemeat into each pastry case.

Roll out the remaining dough and cut out smaller circles to use as pie lids. Place the lids on top of the mincemeat-filled cases and press the edges to seal.

Brush the tops of the pies with beaten egg.

Bake in the preheated oven for 20-25 minutes, or until the pies are golden brown.

Allow the pies to cool for a few minutes in the tins, then transfer them to a wire rack to cool completely.

Dust the pies with powdered sugar before serving.