Traditional British Mince Pie

Ingredients

All-purpose flour

2 cups

Unsalted butter

1/2 cup, cold and cubed

Granulated sugar

1/4 cup, plus extra for sprinkling

Cold water

2 to 4 tablespoons, as needed

Mincemeat

2 cups

Egg

1, beaten (for egg wash)

Ground cinnamon

1/2 teaspoon

Nutmeg

1/4 teaspoon

Zest of 1 lemon

optional (for added flavor)

Instructions

1. In a large mixing bowl, combine the flour, cold cubed butter, ground cinnamon, nutmeg, and lemon zest if using. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the granulated sugar. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. It should be moist but not sticky.
3. Wrap the dough in plastic wrap and chill in the refrigerator for at least 15 minutes to firm up.
4. Preheat your oven to 200°C (180°C fan) or mark 6.
5. On a lightly floured surface, roll out half of the chilled pastry to about 1/8 inch thick and use it to line a 9-inch pie dish. Trim any excess pastry hanging over the edges.
6. Spoon the mincemeat into the pastry-lined dish, spreading it evenly.
7. Roll out the remaining pastry to cover the mincemeat. Place it over the filling, ensuring it fully covers it. Press the edges together to seal and trim any excess. Cut a small slit in the top crust to allow steam to escape during baking.
8. Brush the top of the pie with the beaten egg and sprinkle a little extra sugar over the crust for added sweetness.
9. Bake in the preheated oven for 45 minutes, or until the pastry is golden brown and the filling is bubbling.
10. Allow the pie to cool slightly before serving. Enjoy warm with whipped cream or vanilla ice cream.