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1. Preheat the oven to 375°. With a pastry brush, coat the bottom and sides of eight 2½-inch tart tins with the softened butter, allowing 1 teaspoon of butter for each tin. (These mince pies are most successful baked in specialized tart tins, available in well-stocked house wares stores; check the size by measuring the diameter of the bottom, not the top).
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2. On a lightly floured surface, roll out the pastry into a circle about 1/8 inch thick. With a cookie cutter or the rim of a glass, cut sixteen 3½-inch rounds of pastry. Gently press 8 of the rounds, 1 at a time, into the tart tins.
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3. Then spoon about 3 tablespoons of mincemeat into each pastry shell. With a pastry brush dipped in cold water, lightly moisten the outside edges of the pastry shells and carefully fit the remaining 8 rounds over them.
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4. Crimp the edges of the pastry together with your fingers or press them with the tines of a fork. Trim the excess pastry from around the rims with a sharp knife, and cut two ½-inch long parallel slits about ¼ inch apart in the top of each of the pies.
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5. Arrange the pies on a large baking sheet, and bake them in the middle of the oven for 10 minutes. Reduce the heat to 350° and bake for 20 minutes longer, or until the crust is golden brown.
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6. Run the blade of a knife around the inside edges of the pies to loosen them slightly, and set them aside to cool in the pans. Then turn out the pies with a narrow spatula and serve.
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NOTE:
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"Mince pies" are traditional Christmas fare, often served with whipped cream,
Cumberland rum butter or
brandy butter.
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