Make the pastry:
- Sift the plain flour into a large bowl.
- Add the caster sugar and ground almonds.
- Cut the butter into cubes and add to the bowl.
- Rub the butter into the dry ingredients until it forms breadcrumbs.
- Once your mixture is the consistency of breadcrumbs, in a separate bowl, beat the eggs and add it into the mixture.
- Mix the egg into the mixture and then bring the mixture together with your hands.
- Wrap the pastry in cling film and chill for about half an hour.
- Lightly grease your muffin tins with butter.
Make the pies:
- Remove the pastry from the fridge and roll out to your desired thickness.
- Cut out 14 large circles and gentle press each pastry circle into a hole in your tin.
- Fill each pie with a generous tablespoon of mincemeat. Don’t fill each pie completely as you need to leave space to add a lid.
- Cut out 14 smaller circles and place onto the top of each pie. Press around the edges to seal the lid to the base of the pie.
- Using a sharp knife, cut a slit in the top of each pie.
- Brush the top of each pie with a little milk.
- Cover the pies with cling film and chill for about 30 minutes.
- Preheat the oven to 200°C/180°C fan.
- Bake the pies for 20 minutes, until the pastry is a golden brown colour.
- Once cooked, leave to cool in the tin for about 10 minutes and then remove and allow to cool on a wire rack.
- 900g mincemeat
- 400g plain flour
- 80g caster sugar
- 150g ground almonds
- 250g butter + a little extra for greasing
- 2 eggs
- Milk - to glaze the pies
- Icing Sugar to dust
- Avonmore Freshly whipped cream