Mini Mince Pies

For The Crust

1. In a medium bowl mix the flour and salt.
2. Cut butter into the flour mixture with a fork or pastry blender until the flour has the consistency of sand and the butter is evenly distributed.
3. Add 6-7 Tbsp of water slowly and mix with fork until the dough clumps together around the fork. It should clean the edges of the bowl and nearly come together on its own. All it should need is a gentle press together to come into a clean ball.
4. Roll out the crust on a lightly floured surface to roughly 1/8 inch thick.

For The Pies

1. Preheat your oven to 350F.
2. Cut the rolled crust into small circles that fit nicely into your mini muffin tin. (We used roughly 2 ¼ - 2 ½ inch circles.) Re-roll the crust dough as necessary to fill 24 mini muffin tins.
3. Spoon roughly 1 Tbsp of mincemeat into each crust shell.
4. Roll out the leftover crust and use a cookie cutter to cut out a star or other shape for the top crust.
5. Bake the mini mince pies for 30-35 minutes, until golden.
6. Remove the pies from the oven and let them cool for 10 minutes in the pan before removing them to cool completely on a wire rack.
7. Store the mini mince pies in an air-tight container for up to 2 weeks on the counter.