Deep-Filled Mince Pies Recipe

Preheat your oven to 180°C (350°F).

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

Add the egg yolk and mix until the dough comes together. If it’s too dry, add a little cold water.

Roll out the dough on a floured surface to a thickness of about 3mm.

Using a round cookie cutter, cut out circles slightly larger than the cavities of a muffin tin. Press the circles into the cavities, ensuring they come up the sides.

Fill each pastry case with a spoonful of mincemeat.

Use the remaining dough to create festive shapes, such as stars or Christmas trees, to place on top of the mincemeat-filled cases.

Brush the tops with milk and bake for 25 minutes or until golden brown.

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

Dust with icing sugar before serving.