Star Topped Mince Pies

INGREDIENTS:

• 350g good-quality mincemeat
• 225g plain flour
• 2 tbsp caster sugar
• 125g unsalted butter, diced
• 1 large egg, beaten
• milk, to glaze
• icing sugar, to dust

METHOD:

1. Lightly butter a 12-case patty tin. 
2. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
3. Rub the butter into the flour and sugar until it looks like breadcrumbs, then stir in the egg. 
4. Bring the mixture together with your hands, wrap in cling film and chill for an hour in the fridge. 
5. Thinly roll out the pastry onto a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the cases in the patty tin. Press gently into each case, then fill evenly with the mincemeat.
6. Cut out 12 star shapes and use to cover the mincemeat, then brush lightly with milk. Chill for about 30 minutes.
7. Bake the pies for 20 minutes at 200°C / 180°C fan / Gas 6 until golden brown. Cool on a wire rack then dust with icing sugar.