Star Topped Mincement Pies
ready in 1 hr 30 min.
For the mince pies: sift the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
Stir in the egg yolk and just enough water to form a dough. Knead lightly until smooth, then wrap in cling film and chill for 30 minutes.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 24 mini muffin tins.
Roll out the dough on a lightly floured surface, about 2mm| 1/6" thick. Cut out rounds using a 6cm|2 1/2" cookie cutter. Line the tins with the dough. Stamp out mini stars from the re-rolled trimmings.
Spoon a generous teaspoon of mincemeat into each pastry case and top with a mini star.
Bake for 12-15 minutes until pale golden. Cool in the tin for 10 minutes, then place on a wire rack to cool completely. Sift a little icing sugar over the pies.
For the brandy butter: beat the butter until very soft, then beat in the sugar until smooth Gradually add the brandy, beating well until thoroughly incorporated. Spoon into a serving dish.