Whisk together the flour and salt in a large bowl. Using a cheese grater, grate the frozen butter into the flour mixture. Mix in until the butter is coarse crumbs. Make a well in the centre of the dry ingredients. Add the iced water 1-2 tablespoons at a time to the centre, using a fork to toss the flour instead of mixing.. With your thumbs, press the pastry in each cup. Roll out remaining pastry on a lightly floured sheet of parchment, and cut out either stars or circles about 2 to 2.25 inches/5 or 6cm in diameter for the tops. 3 Put about 1 1/2 level tablespoons of mincemeat in each of the 12 cups. Top with pastry. If using round tops, crimp the edges and cut a.
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Wrap up any leftovers and pop them in the freezer for a future bake. Set the oven to 170°C/150°C fan. Fill the prepared pastry case with mincemeat and top with your pastry decorations. Brush them with some beaten egg. Bake for 30-35 minutes or until the pastry decorations are nice and golden.. Cranberry and Mincemeat Tart. Pre-heat the oven to 200C/400F/Gas Mark 6 and put in a baking sheet to heat up on the top shelf. If you’re tweaking shop-bought mincemeat or want to give an extra lift to home-made, add the orange zest, brandy and nuts and stir well to mix. Grease the flan tin and roll out the chilled pastry to fit.