Adapted from Joy of Baking
1 cup mincemeat
Short Crust Pastry:
1 1/4 cups flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup butter, cold and cubed
1/8 - 1/4 cup ice water
sugar, for sprinkling
1. In a large bowl mix together flour, salt, and sugar. Cut in butter using a pastry blender or two knives until very fine and mixture is crumbly. Sprinkle over water, starting with 1/8 cup and adding more water until dough holds it's form. Form dough into a disc and wrap in plastic wrap. Chill 30 minutes.
2. Roll out dough between sheets of parchment or wax paper until about 1/8" thick. Using a 3" round cookie cutter, cut out 12 rounds. Place rounds into muffin pan molds, pressing the pastry 3/4 of the way up the sides.*
3. With remaining pastry, roll out and cut out 12, 1" rounds and set aside. Fill shells with 1 tablespoon of mincemeat each and place 1" round on top. Brush tops with eggwash and sprinkle with sugar.
4. Bake at 350°F for 15-20 minutes until golden brown. Serve warm with cream or a dusting of icing sugar if desired!
Makes 1 dozen. *Pastry will shrink during baking to about half way up the sides so it's important to only fill with 1 tablespoon of mincemeat so it doesn't overflow!