In a large bowl, add the cold diced butter to the sifted flour.

To make the pastry, rub together with your fingers until combined. Then mix in 100g golden caster sugar and a pinch of salt.

Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.

Spoon 280g mincemeat into the pies.

Beat 1 small egg and brush the tops of the pies.

Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack.

To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.