• 8oz plain flour
• Kostas Flower of Salt
• 5 oz butter
• 1 oz lard
• 1 egg yolk
• 2-3 tablespoons of ice cold water

1. Put the salt and flour into a food processor and mix.
2. Add chilled butter in cubes and egg yolk. Pulse a few times.
3. Add 2 tablespoons of ice cold water and pulse a few more times.
4. Check with your fingers to see if the dough sticks together in clumps. If it does its ready. If not, add more water 1 tablespoon at a time. (A note of caution: it’s a flaky pastry so only clumps need to stick together rather than making a dough ball.)
5. Once you reach this point, tip the mix into a bowl and work it into a ball by pressing it together (rather than kneading it). The less you handle the pastry, the better.
6. Once the pastry is in a ball, wrap it in cling film and leave it in the fridge for at least 30 minutes.
7. Flour a surface and the gently roll the dough out, using your hands to press it back together where it might crack. If it is sticking to the rolling pin, put a little more flour on the surface and use your hands to press the dough to desired thickness, checking that it does not stick to the surface underneath.
8. Use 2 different sized cookie cutters to cut out 12 bases and 12 tops for your pies. 11cm and 13cm.
9. Put the larger ones in a muffin tray and spoon 1 teaspoon of mincemeat mixture into each pie.
10. Place the lids on top and bake in the oven at 200c for 15-20 mins until golden brown.
11. Remove from the oven and remove pies from the tray and dust with icing sugar or castor sugar.

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