Demerara rough puff pastry mince pies

Step 1

Put the butter in a mixing bowl, add the flour and the salt, then use your fingertips to rub loosely together. Keep some lumps of butter as these will help the pastry puff.

Step 2

Add the ice-cold water and mix with a round-bladed table knife until the mixture comes together into a dough, then wrap and chill for an hour.

Step 3

Roll out the dough on a lightly floured surface into a 15cm x 40cm rectangle. Sprinkle with one third of the sugar, then gently press the sugar into the dough with a rolling pin. Take a short end and fold a third of the dough over the centre, then take the other short end and fold that third over the top, as if folding a letter. Wrap, chill and rest the dough for 30-60 minutes.

Step 4

Roll out the dough on a lightly floured surface to the same size, sprinkle with half the remaining sugar, then repeat the letter fold. Chill the pastry for 30-60 minutes, then repeat using the remaining sugar and the same fold. Chill for 1 hour or overnight (see Make Ahead).

Step 5

Roll out the dough on a lightly floured surface until 3mm thick and use the large cutter to stamp out circles, re-rolling as needed. Use to line the bases of the muffin/pie tins, then fill with your choice of mincemeat.

Step 6

Use the smaller cutter to cut lids (re-roll as needed), brush one side with egg wash, then place (egg wash-side down) on top, pressing gently to seal the edges. Brush the pie tops with more egg wash and sprinkle with a little demerara sugar and a tiny pinch of sea salt (the salt balances the flavour). Chill for 20 minutes.

Step 7

Heat the oven to 200°C/ 180°C fan/gas Cut a small slit or hole in the tops of the pies and bake for 20-30 minutes until golden and crisp. The pies are delicate when they’re warm, so cool in the tins for 5 minutes before gently removing and cooling. Warm through briefly to serve – they’ve wonderful with a scoop of clotted cream.