150g plain flour
75g softened butter
37g caster sugar
1 lemon, zest of
150g good quality mincemeat
Beaten egg (optional to glaze before baking)
Pre-heat your barbecue to 200°C in-direct method.
To make the pastry put the softened butter and water into a bowl and beat until all of the water has emulsified in the butter. Then mix in the sugar before finally adding the flour. At this point the pastry will come together in a dough ball and be ready to work with.
On a lightly floured work surface, and using a lightly floured rolling pin, roll out the pastry to approx. the thickness of a pound coin. Depending on the size of the dimples in your muffin pan, chose a round pastry cutter that will make a disc large enough to cover the base and come to the top of each recess. *there is no need to butter the tin as this pastry has a ratio of 50% butter to flour.
Add enough mincemeat to fill each base almost level with the top of the sides and using a star or tree shaped cutter make 12 shapes to top off your mince pies with.
Place a Weber® Style™ Grill Basket upside down in the area of in-direct heat and place the muffin tin on top. Close the lid and bake for 10 minutes, or until the pastry is a lovely golden brown on the top and underneath. The pies should also spin in their dimples if the mincemeat hasn’t bubbled out.
Take off the barbecue and remove the mince pies to a wire cooling rack. Store in an airtight tin or container, or dust with icing sugar.