150g plain flour, 75g softened butter, 37g caster sugar, 18g water, zest of a lemon, 150g good quality mincemeat, beaten egg (optional to glaze before baking)
In the kitchen
- To make the pastry put the softened butter and water into a bowl and beat until all of the water has emulsified in the butter. Then mix in the sugar before finally adding the flour. At this point the pastry will come together in a dough ball and be ready to work with.
- On a lightly floured work surface, and using a lightly floured rolling pin, roll out the pastry to approx. 0.5cm in thickness.
- Depending on the size of the dimples in your muffin pan, chose a round pastry cutter that will make a disc large enough to cover the base and come to the top of each recess.
- Add enough mincemeat to fill each base almost level with the top of the sides and using a star or tree shaped cutter make 12 shapes to top off your mince pies with.
On the grill
- Preheat your grill to 200C degrees and prepare to use the indirect cooking method.
- Place a Weber grill basket upside down in the area of indirect heat and place the muffin tin on top. Close the lid and bake for 10 minutes, or until the pastry is a lovely golden brown on the top and underneath. The pies should also spin in their dimples, if the mincemeat hasn’t bubbled out.
- Take off the grill and remove the mince pies to a wire cooling rack. Store in an airtight tin or container, or dust with icing sugar and enjoy an early festive treat.
Tip! There is no need to butter the tin, as this pastry has a ratio of 50% butter to flour.
Recommend equipment: Weber grill basket