Rich shortcrust mince pie Recipe

[Questionary]

Last year I made some mince pies and the pastry was so short I couldn’t really roll it and had to press it into the tins.
They were so delicious and I want to bake them again but I can’t find the recipe. I thought it was a BBC Good food one but all theirs are fairly normal ratios of butter.

Any ideas?

This is probably not the one you used but gives a lovely short crisp pastry, unusual method in that you use soft butter, nicely soft but not melty so that it mixes in easily. Once it firms up a bit again during resting stage it's fine to roll, if it gets too hard you'll have to let it soften a bit in kitchen it's a fine line, now it breaks easily, I don't try roll the whole lot at once, roll about a quarter at a time and you can then manage to cut circles no bother, the scraps will take a squish up and roll again no bother and I usually use them for the tops as they are a little easier handle but it doesn't matter, it's all nice!

250g/8oz Plain Flour
50g/2oz Icing Sugar
150g/5oz Butter room temp

1 Egg Yolk
1 tablespoon Cold Water
1 teaspoon lemon juice

mix these 3 ingredient together

How to:
Sieve the flour and icing sugar into a bowl
Put half of it into mixer bowl with egg yolk/water/lemon juice mix, mix until its all together, dont let it overmix just enough to get it all together and smooth, then add rest of flour/sugar and again just mix until no flour obvious.

Turn onto floured board and lightly knead to make a round patty of it. Give it an hour in the fridge to firm up a bit.