Absolutely delicious pies. Traditionally for christmas, but taste good every season of the year. Just make sure you don't mind getting your hands sticky.
Preheat the oven to 200°C/Gas mark 5.
Chop the softened butter into bite size pieces, and rub it into the flour. (see the rubbing technique that I described on step 3 of pear and blackberry crumble.)
Add the salt and mix some more then form it into a dough by adding the milk, one tablespoon at a time. This is called shortcrust pastry.
Grease a muffin tray with butter and roll the dough out on a flat surface to approximately 0.5 cm.
Use cookie cutters to make two sizes of circles.
1) A bit bigger than each space in the tray.
2) The same size as each space in the tray.
If you rolled the dough to the right height then there should be enough dough for 10 of each.
Place the larger circles inside the spaces and place 1 tablespoon of mincemeat inside. Then cover with the smaller circle.
Brush with egg wash (the yolks and the whites), then sprinkle some sugar on top, for an extra crunch and an extra boost of flavour.
Place in the oven approximately 17 minutes. Then, take out to cool.
10 servings