Short Crust pastry
240 g plain flour
180 butter
1/4 cup of water and a pinch of salt!
Wrap in cling wrap and pop in fridge for 1/2 hour.

Tip #1: Slice pastry dough in small manageable pieces for rolling.
Tip#2: Don’t be in a a rush! Make pastry one day, cook them the next!

Filling: Robertsons' Mince

Cutters:  If you’re not a cookie cutter collector – you can always join my club and use jar lids (vegemite or even Mince jar!)  & or wine glasses!

For golden pastry: mix one egg yolk and a dash of milk, mix then brush uncooked mince pies using pastry brush!

Optional: Icing sugar dusting: