Christmas Connections Through Art 2017 Cook Book Christmass Connections Through Art 2017 Cook Book | Page 7

Mince pies
from England
Ingredients:
400g plain flour
225g butter
2 egg yolks
1 jar English ‘mincemeat’ (You can make your own with mixed dried fruit (sultanas, raisins, etc),
finely chopped apple, sugar, grated orange peel, juice of an orange or lemon and mixed spice.
Traditionally it includes suet, but this is optional.)
Equipment:
Tartlet tins
Rolling pin
Large and medium circle cutters
Method:
1 Preheat the oven to 180°C
2 Rub the butter into the flour.
3 Add the egg yolks to the mixture and form it into a ball.
4 Wrap in cling film and chill the pastry in the fridge for 30 minutes.
5 Roll out the pastry. Cut out large and medium circles for the base and lids of the pies.
6 Place the bases into the tartlet tins. Add one teaspoon of mincemeat per pie.
7 Seal a pastry lid onto each pie using a little cold water.
8 Cut two small slits in the top of each pie with a sharp knife
9 Bake for about 15-20 minutes until slightly golden
10 Eat hot or cold - delicious sprinkled with icing sugar.
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