Perfect buttery flaky pastry perfect for mince pies. Easy and quick no chill, no roll recipe.
Put the flour in a large bowl and rub the butter in using your fingertips (if you're wearing rings you might want to take them off)! Continue until you have a mix resembling breadcrumbs.
Add both the sugars and mix through thoroughly.
Gently start to squeeze the mixture together and gradually it will form into a cohesive dough. Once you have a ball of pastry wash your hands and prepare your tins. (I grease them and dust with flour).
Divide your dough into two pieces, 1 larger than the other (1/3 and 2/3). Divide the larger piece in half, then half again. Each piece should make around 3-4 bases. Pull of a piece, roll it into a ball them squash it between your palms until you have a rough round less than half a cm thick. Gently put this in the tin and repeat with the remaining dough.
Put a spoonful of mincemeat on your base (fill all of them). Divide the other piece of dough as before and this time make a smaller round for the lid. Using the tines of a fork, make three sets of holes in lid before placing it over the mincemeat. Gently press the edges to seal with your fingertips (no water required). Repeat until all the pies are topped.
Brush each lid with milk (you can also use your fingers if you don't have a pastry brush). Then bake on the middle shelf at Gas Mark 6 (400f / 200c) for 15-17 minutes. Remove from the oven and allow to cool for a couple of minutes before carefully removing from the tin. Cool on a wire rack.