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For those who are unfamiliar, this English dessert is a mixture of chopped dried fruit and distilled spirits and spices.  It dates back to the 16th century, where it was originally made with meat.  For my family, Christmas isn’t complete without the traditional mini mincemeat tarts/pies for dessert.  Here is a great, simple recipe for you to try this holiday season:

You will need:

  • 350g all purpose flour
  • pinch of salt
  • 225g butter
  • 1 egg (beaten)
  • Cold water as needed
  • 1 jar of mincemeat (if you wish to make from scratch, follow this recipe: http://britishfood.about.com/od/christmas/r/mincemeat.htm )
  • 2 tbsp icing sugar
  • 12-cup muffin tin

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How to:

  • Preheat oven to 400 F
  • Place flour, butter and salt into a large, clean bowl
  • Rub the butter into the flour with fingers until the mixture resembles fine breadcrumbs, working as quickly as you can to prevent the dough from getting warm
  • Add the egg to mixture and stir using a cold knife
  • Wrap the dough in plastic wrap and chill for min. 15 minutes, up to 30 minutes
  • On work surface, dust a little flour and roll out 2/3 of pastry to 1/8″/3mm thick
  • Cut circles to line the cups of your tin,  Fill pastry lined tins 2/3 full with mincemeat
  • Roll out remaining pasty to the same thickness and cut smaller circles to fit as lids on the tarts
  • Dampen edges of the tart bases with cold water and press the lids on.  Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape
  • Bake in oven for 20 mins or until golden brown
  • Remove from oven.  Cool.  ENJOY!