Mince Pies with Rose Pastry
  1. You will need two 12-cup mini muffin trays
  2. This pastry is best made the day before.
  3. Cut the butter into cubes and put into a food processor with the flour and salt.
  4. Using the cutting blade, blitz until it resembles fine breadcrumbs.
  5. Add the sugar and pulse it until it is all mixed.
  6. Add the rosewater, and slowly add the chilled water whilst pulsing.
  7. Pulse the mixture until it binds together into a ball.
  8. Scoop it out of the food processor and dust it with flour.
  9. Shape the dough into a thick disc.
  10. Cover it with cling film and chill it in the fridge for an hour.
  11. Allow the pastry to come back to room temperature before using it.
  12. Butter the two mini muffin trays.
  13. Preheat the oven to 200°C (180 °C Fan).
  14. Roll out the pastry on a floured board, and dust your rolling pin with flour too.
  15. Roll it as thin as you can.
  16. Cut it into 12 discs using an upturned glass or biscuit cutter, with a diameter of about 6 1/2cm (3”).
  17. Push the pastry discs into the muffin cups.
  18. Scoop about 1/2 tsp of mincemeat into each cup.
  19. Cut little tops for the tarts from the remaining dough in the shape of stars, hearts or the more traditional discs.
  20. Place one top on to each pie.
  21. Place the muffin trays in the oven and bake them for 15 minutes.
  22. Remove them from the oven and allow them to cool slightly.
  23. Dust the pies by putting the icing sugar into a sieve and gently shaking it over the pies.
Recipe Notes
Mince Pie Rose Water

Mince Pie Rose Water