Melt the butter. Juice the lemon and grate the peel.
Combine all of the mincemeat ingredients in a bowl.
In a separate bowl, add the flour, powdered sugar, and butter diced into 2 cm cubes. Combine well until it becomes smooth and powdery.
Add the egg and cold water to Step 4.
Gather the dough in a ball and chill in the refrigerator for 1 hour.
Roll the dough 4mm thick. Cut out 7cm circles to use as the bottom crust for the pies, and cut out star shapes for the top crust.
Line tart molds with the circular crust pieces and fill with the mincemeat. Cover with the star-shaped crust.
Brush on an egg wash made of egg yolk and milk. Bake for 15-20 minutes at 180°C.
Once they cool, dust with powdered sugar to finish.
Story Behind this Recipe
I was inspired by a campaign at the British Embassy in Japan for people to enjoy British cuisine firsthand.
In Britain, if you eat 12 pies during the 12 days of Christmas (until the Epiphany), then you will receive good luck for the coming year. During this time, dining tables are always set with these mince pies.