Ingredients: (Individual Mincemeat Pies)
1 cup flour
Pinch of salt
½ cup butter (1 stick)
1 egg yolk (separate the egg and discard the white)
2 Tablespoons water
1 can mincemeat
Several Tablespoons of milk
Several Tablespoons of powdered sugar
Directions: (Individual Mincemeat Pies)
Preheat oven to 400°F.
Make pastry (may use commercial piecrust instead, and skip steps 2 through 6).
Measure flour and salt into a bowl.
Add butter, and rub the flour and butter together with very clean fingertips or a large fork until crumbly.
Mix egg yolk with water and add to flour mixture, and combine well.
Wrap the dough in wax paper and refrigerate for about 30 minutes, or for up to 24 hours.
Dust the counter or cutting board lightly with flour, and roll out dough, using a floured rolling pin.
Cut into rounds about 3 inches in diameter.
Fit a round of dough into each cup of a 12-cup muffin pan.
Gather up the dough scraps and cut out a second set of rounds for the top crusts. (These can be slightly smaller).
Put 1 tablespoon of canned mincemeat into each cup.
Dampen the edges of the pastry with a little water or milk, place the second round on the top, pinching the edges together to seal.
Using the tip of a sharp knife, make a small hole in the pastry top of each pie.
Using a pastry brush, brush the pastry with milk and dust with a little powdered sugar.
Bake for about 25 minutes, until light golden brown. Cool before serving.