Miniature Mince Pies

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1. 1Step 1: Combine the flour, sugar, and salt in the bowl of a food processor and pulse a few times to mix. Add the chilled butter to the dry ingredients and process until the mixture resembles coarse meal.
2. 2Step 2: Add 10 tablespoons of ice water to the butter-flour mixture, and process several more times. Pinch a bit of the dough, and if it holds together, you do not need to add more liquid. If it is still dry, add the remaining liquid, 1/2 tablespoon at a time.
3. 3Step 3: Turn the dough out onto a floured board and knead until it forms a ball. Divide the dough in half and wrap each portion well in plastic wrap. Place the dough in the refrigerator to relax for at least a half hour but preferably for several hours.
4. 4Step 4: Remove one half of the dough from the refrigerator. If chilled for more than a half hour, allow it to soften a little before rolling it out.
5. 5Step 5: Prior to rolling out the dough, strike it several times with your rolling pin; this will soften it further. Liberally dust a pastry board or mat and a rolling pin with flour.
6. 6Step 6: Roll the dough out in a circle, rotating it and turning it frequently, adding more flour as necessary to keep it from sticking, until it is between 1/4 and 1/8 inch thick.
7. 7Step 7: Using a round cookie cutter or the top of a glass 4 inches in diameter, cut out 12 circles of dough. Gather the scraps and wrap again in plastic and chill.
8. 8Step 8: Spray a 12-cavity muffin tin with nonstick cooking spray.
9. 9Step 9: Place the dough circles into the cavities of the muffin tin and press them into the edges.
10. 10Step 10: Chill the dough in the muffin tin while you roll out the second piece of dough.
11. 11Step 11: Roll out the remaining half of the dough in the same manner. Using a shaped cookie cutter, such as a heart or a star, that is just smaller than the top of the muffin tin, cut out 12 shapes to be the tops of the pies. Gather the leftover scraps of dough, wrap and chill.
12. 12Step 12: Preheat the oven to 350.
13. 13Step 13: Fill each pie with two heaping teaspoons of mincemeat. Cover with shaped top. Brush top lightly with cream or milk and sprinkle with Turbinado sugar.
14. 14Step 14: Bake for 30 minutes until golden brown. Cool on a wire rack prior to removing from pan.
15. 15Step 15: Roll out remaining dough and repeat the process. You should be able to get another enough dough for another dozen pies.