Mince Pie Pastry
1 1/2 cups self-rising flour
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 sticks of butter
2 tablespoons milk
Mix the flours and the sugar together in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. Beat the egg with the milk and stir into the flour mixture. Bring the dough together using your fingertips. Try to handle the dough as little as possible although the dough is less fragile than ordinary pie pastry. Use a few drops of ice water, if necessary, to bring the dough together.
Have two 12 cup muffin or cupcake pans ready. Preheat oven to 350 degrees. Divide mince pie pastry in half. Set half aside and roll out the other half on a floured surface until about 1/4 inch thick. Cut out 24 circles with a 3 inch circular cookie cutter. They will be the bottoms of the pies. Gently press them into the cupcake pans( they won’t come all the way up the sides). Fill these with about 1 tablespoon of mincemeat.
From the remaining dough, cut 24 circular tops about 2 inches in diameter. Gently press the edges of the tops down on the sides of the bottoms. Prick the center of each top with a fork so that the steam can escape during baking.
Bake until pale golden about 15 minutes. Remove from tins as soon as possible and cool on a rack.
Makes 24 individual pies.