225g cold butter, diced
350g plain flour
100g golden caster sugar
280g mincemeat
One small egg, beaten
icing sugar to dust

1. To make the cake, rub the spread into the flour, then, at that point, blend in the brilliant caster sugar and a spot of salt.
2. Consolidate the cake into a ball – don’t add fluid – and manipulate it momentarily. The batter will be genuinely firm, similar to the shortbread mixture. You can utilize the batter quickly or chill for some other time.
3. Warm the stove to 200C/180C fan/gas 6. Line 18 holes of two 12-opening patty tins by squeezing little pecan-estimated chunks of cake into each opening.
4. Spoon the mincemeat into the pies. Take more humble bundles of baked goods than previously and pat them out between your hands to make round tops large enough to cover the pies.
5. Top the pies with their covers, squeezing the edges tenderly together to seal – you don’t have to close them with milk or egg as they will stick all alone. It will keep frozen for as long as one month.
6. Brush the highest points of the pies with the beaten egg. Prepare for 20 mins until brilliant. Pass on to cool in the tin for 5 mins, then, at that point, eliminate to a wire rack. To serve, delicately dust with icing sugar. Will save for three to four days in a water/airproof holder.