Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus extra for dusting
  • ½ cup (113g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, beaten
  • 1-2 tablespoons cold water
  • 1 ½ cups (250g) mincemeat
  • ¼ cup (40g) chopped almonds or walnuts (optional)
  • Zest of 1 lemon
  • 1 cup (120g) powdered sugar
  • 2 tablespoons milk or water
  • ½ teaspoon vanilla extract

Instructions:

  1. Combine flour and sugar in a large bowl.
  2. Add cold butter and rub until the mixture resembles breadcrumbs.
  3. Stir in the beaten egg and mix until the dough begins to come together.
  4. Add cold water, one tablespoon at a time, until dough is smooth. Wrap in plastic wrap and chill for 30 minutes.
  5. In a bowl, mix mincemeat, chopped nuts, and lemon zest. Set aside.
  6. Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about ⅛ inch thick. Cut circles for the bases and tops of the pies.
  7. Grease the muffin tin and place base circles in each cup. Fill with a spoonful of the mincemeat mixture. Top with another circle of dough, sealing the edges with a fork.
  8. Make a small slit on the top of each pie to allow steam to escape. Bake for 25-30 minutes, until golden brown.
  9. Let the pies cool in the tin for 10 minutes, then transfer to a wire rack.
  10. Combine powdered sugar, milk, and vanilla in a bowl to form a smooth glaze. Drizzle over cooled pies using a piping bag or spoon.