Baking traditional mince pies

Traditional mince pies are a festive staple featuring a rich, spiced fruit filling encased in a buttery shortcrust pastry. To prepare them, you'll start by making the pastry. Combine three hundred grams, or two and a half cups, of flour with one hundred fifty grams of salted butter, rubbed together until it resembles fine crumbs. Add two tablespoons of tepid water to bring the dough together, then chill it before rolling. For the filling, you will use traditional mincemeat. Roll out the pastry and cut out circles to line your pie tins. Fill each with a generous spoonful of mincemeat before topping them with pastry lids. Seal the edges well, perhaps with a small steam hole on top. Bake your pies in a preheated oven at one hundred Celsius in a electric fan oven for about twenty minutes until the pastry is golden and crisp. Once cooled, dust the tops with icing sugar for a sweet finish. Do you need any tips on the mincemeat filling itself? UTENSILS THAT YOU WILL NEED. rolling pin. mixing bowl. jug. a mince pie tin. A fork. pastry cutter oven gloves