Step 1

Grease the holes of 2 cupcake trays (24 holes in total), using a little butter on some baking paper. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.

Step 2

Place the flour in the bowl (you can sieve it if you like, but I never bother) and add the cubes of cold butter. Rub the butter and flour between your fingers (as if you are trying to rub the flour into the butter) until it resembles breadcrumbs. (See Note 1.)

Step 3

Stir in a tablespoon of cold water and stir into the butter/flour mixture thoroughly. Add another tablespoon of cold water and stir in thoroughly. Repeat this process until the mixture just starts to come together. I usually find this happens after about 6-8 tablespoons but it does vary. Don’t add too much water!

Step 4

As soon as your pastry starts coming together, stop adding water and use your hands to squish the pastry together into a ball.

Step 5

Sprinkle your work surface with a little flour and pop your ball of pastry on top. Roll your pastry out as thin as it will go. (It might be easier, depending on the size if your work surface, to split the pastry into 2 balls and do them 1 at a time.)

Step 6

Using a circle shaped cutter, cut out 24 circles and place them into the greased holes of you cupcake trays.

Step 7

Put 1 teaspoonful of mincemeat in the centre of each circle.

Step 8

Squish together the pastry, roll it into a ball and roll out thinly again. This time cut out 24 stars, using your star shaped cutter, Place each star on top of the mincemeat, roughly in the centre (this is a bit hit and miss with children!) and press down slightly so the star sticks.

Step 9

Using a pastry brush, brush over a little milk. (Not strictly necessary, but it makes the mince pies go a more golden colour.)

Step 10

Put the mince pies in your preheated oven for 15-20 minutes, until the mincemeat is bubbling and the pastry is golden on top.

Step 11

Take your mince pies out of the cupcake tin and place them on a wire rack to cool – I find it easiest to lever the mince pies out with a dessert spoon – take care not to burn yourself as they will be super-hot!

Step 12

While the mince pies are still warm, put a couple of tablespoons of icing sugar into a sieve and dust the icing sugar over the mince pies. (You can use an icing sugar dredger if you prefer.)

Step 13

The mince pies can be eaten warm or cold, on their own or with cream or custard.

Step 14

When the mince pies are completely cool they can be stored in a cake tin, or other air tight container… that is if there are any left!