You will need to start by making your mince meat. you can do this well in advance or, if you are short of time, buy a large jar.
The pastry used for these pies is usually shortcrust but I prefer a richer crumbly pastry so I make a pasta frolla, which is an Italian version of pat sucre. It really is yummy so please give it a go
Ingredients for Pasta Frolla
200g ‘00’ flour this is the best.
120g butter I used salted. If you use unsalted you will need to add a big pinch of salt.
90g sugar The finer the sugar, the crispier the pastry.
2 egg yolks
Grated rind of half a lemon or a teaspoon of vanilla essence.
Start by creaming the butter, lemon rind and the sugar.
When you have creamed the mixture for about 5 minutes, beat in the egg.
Mix in the flour until the mixture comes together and forms a soft dough. Put in the fridge for 30 minutes. The butter will firm up and make it easier to roll out the pastry.
Working with about a third of the dough at a time cut out rounds that will fit your pie tin. Remember to keep enough pastry back to cut out the lids.
Fill each pie with mince meat and top with a lid. brush with milk and cook at approx 180C until a golden brown. Remove from the oven and cool a little before removing from the tin. Dust with powdered sugar and enjoy warm with the breath of the oven still on them.