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INGREDIENTS
The basic ingredients are shown in the recipe picture below. Note that we show the shortcrust pastry already made. The ingredients and the method for making shortcrust pastry are fully shown below with lots of helpful pictures and advice.

SHORT CRUST PASTRY INGREDIENTS
The basic ingredients for the Shortcrust pastry are twice the amount of flour to fat. The recipe below will be enough to to make 12 mince pies with a bit left over for error.

Step by step pictures on making the shortcrust pastry are shown below but you can also view out video for a practical demonstration by clicking here.

NOTES
In our recipe we have used Cooking margarine and cooking fat / lard. It is quite possible to simply use Cooking margarine or a mix of butter and fat / lard. We have found our mixture produces the best shortcrust pastry. Whatever is used the proportions of fat to flour should be maintained - twice the weight of flour to that of the fat.

The only other ingredients required are a 200g / 8oz pot of Mincemeat (not mince beef!!) and a splash of milk.

WHAT SPECIAL KITCHEN EQUIPMENT
Bun baking tin(s) for 12 pies (see pictures below for an example)
Two pastry cutters, one slightly larger than the holes in the bun baking tin (to cut the base of the mince pie) and one slightly smaller for the top.
A rolling pin.
A brush (see pictures below) to coat the pastry edges with milk - not absolutely necessary.

CLICK ANY PICTURE BELOW TO ENLARGE IT

Add the margarine and cooking fat to a large bowl (cut into lumps) and sieve in the the flour. Do this from as high as possible to incorporate air into the flour as it falls. Incorporating air into the mixture will give you a lighter and better shortcrust pastry.

Gently rub the flour, and margarine / lard together with your hands lifting them and letting the mix drop back into the bowl. This will help more air into the mixture. The mixture should end up as small crumbs although some larger bits may be present. Don't overdo this stage, it should only take two or three minutes.

Wrap the mix in cling film and place it in the fridge for 30 minutes to 'rest'. After it has rested for 30 minutes it is ready to be rolled out. Dust the work surface and rolling pin with flour and roll out the pastry with a rolling pin. Turn round the pastry after every two rolls or so of the rolling pin to stop it sticking to the work surface

Turn the oven on, setting it to 200°C / 400°F / Gas 6.

Using the larger of the two pastry cutters, cut out the base for 6 mince pies. Don't do it for all twelve at the moment in case there is not enough pastry for 12

Add a heaped teaspoon of the Mincemeat to each mince pie base. Don't add more because it will rise up and dribble out during cooking spoiling the appearance of the mince pies.

Cut out the tops of the mince pies with the smaller pastry cutter and place them on the top of the filled mince pies. Firm down the edges lightly to ensure top and bottom are firmly connected. Brush the top of the pies with milk to help give them a golden colour when cooked.

Cut a small hole in the top of each mince pie with a knife. This will help stop the filling from forcing itself out through the edges. It also helps to stop the shortcrust from becoming wet.

Repeat the above process for the remaining six mice pies or for a few less if their is not enough pastry.

Cook the mince pies in a pre-heated oven at 200°C / 400°F / Gas 6 for 25 minutes. Do not open the oven until at least 20 minutes has passed. Take the cooked mince pies from the oven and dust them with a little icing sugar. They are delicious hot or cold and will keep for three or four days.