Makes 24 mini mince pies
For the rose pastry:
100g (31/2oz) unsalted butter, straight from the fridge
150g (5oz) plain flour
pinch of salt
1 tbsp caster sugar
1 tbsp rosewater
1/2 to 1 tbsp chilled water
For filling and finishing
200g (7oz) jar good-quality mincemeat
1 tbsp. icing sugar
An egg whisked.
You will need two 12-cup mini muffin trays
This pastry is best made the day before. Cut the butter into cubes, and put it into a food processor with the flour and salt. Using the cutting blade, blitz until it resembles fine breadcrumbs. Add the sugar and pulse it until it is all mixed. Add the rosewater and a little water at a time. Pulse the mixture until it binds together into a ball. Scoop it out of the food processor and dust it with flour. Form the dough into a thick disc. Cover it with clingfilm and chill it for an hour in the fridge. Allow the pastry to come back to room temperature before using it.
Butter the two mini muffin trays.
Preheat the oven to 200°C (180 °C Fan).
Roll out the pastry on a floured board, and dust your rolling pin with flour too. Roll it as thin as you can. Cut it into 12 discs using an upturned glass or biscuit cutter. Push the pastry discs into the muffin cups. Scoop about 1/2 tsp. mincemeat into each cup. Cut little tops for the tarts from the remaining pastry in the shape of stars, hearts or the more traditional discs. Place one top on to each pie. Brush with the beaten egg.
Place the pie trays in the oven and bake for 15 minutes or until golden. Remove from the oven and allow to cool slightly, before removing from the tin. Then dust with icing sugar using a sieve or tea strainer and gently shake it over the pies. Serve warm.