Mince Pies (British Dessert)

To make the dough, rub 225g cold diced butter with 350g plain flour, then mix with 100g golden caster sugar and a pinch of salt.

Combine the dough into a ball (do not add liquid) and knead briefly. The dough will be quite firm, like butter dough. You can use the dough immediately or chill it for later.

Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole burger pans, pressing small walnut-sized balls of dough into each hole.

Pour 280 g of minced meat into the pies.

Take balls of dough slightly smaller than before and roll them out between your hands to make round tops, large enough to cover the pies.

Cover the tarts with their lids, pressing the edges gently to seal; It is not necessary to seal them with milk or egg, as they will stick on their own. (Pies can now be frozen for up to 1 month.)

Beat 1 small egg and brush the tops of the tarts. Bake for 20 minutes until golden. Let cool in the pan for 5 minutes and then remove to a wire rack.

To serve, sprinkle lightly with icing sugar.

foods：
225g butter
350 g plain flour
100 g powdered sugar
280 g minced meat
1 small egg
Powdered sugar dressing