Demerara rough puff pastry mince pies

Method

1. Put the butter in a mixing bowl, add the flour and the salt, then use your fingertips to rub loosely together. Keep some lumps of butter as these will help the pastry puff.
2. Add the ice-cold water and mix with a round-bladed table knife until the mixture comes together into a dough, then wrap and chill for an hour.
3. Roll out the dough on a lightly floured surface into a 15cm x 40cm rectangle. Sprinkle with one third of the sugar, then gently press the sugar into the dough with a rolling pin. Take a short end and fold a third of the dough over the centre, then take the other short end and fold that third over the top, as if folding a letter. Wrap, chill and rest the dough for 30-60 minutes.
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4. Roll out the dough on a lightly floured surface to the same size, sprinkle with half the remaining sugar, then repeat the letter fold. Chill the pastry for 30-60 minutes, then repeat using the remaining sugar and the same fold. Chill for 1 hour or overnight (see Make Ahead).
5. Roll out the dough on a lightly floured surface until 3mm thick and use the large cutter to stamp out circles, re-rolling as needed. Use to line the bases of the muffin/pie tins, then fill with your choice of mincemeat.
6. Use the smaller cutter to cut lids (re-roll as needed), brush one side with egg wash, then place (egg wash-side down) on top, pressing gently to seal the edges. Brush the pie tops with more egg wash and sprinkle with a little demerara sugar and a tiny pinch of sea salt (the salt balances the flavour). Chill for 20 minutes.
7. Heat the oven to 200°C/ 180°C fan/gas 6. Cut a small slit or hole in the tops of the pies and bake for 20-30 minutes until golden and crisp. The pies are delicate when they’re warm, so cool in the tins for 5 minutes before gently removing and cooling. Warm through briefly to serve – they’ve wonderful with a scoop of clotted cream.