Mince Pies
Preheat the oven at 200°C.
UK
Make up the pastry by sifting the flour and salt into a
mixing bowl and rub the fat into it until the mixture
resembles fine crumbs. Then add just enough cold water
to mix to a dough that leaves the bowl clean.
Leave the pastry to rest in a polythene bag in the refrigerator
for 20-30 minutes, then roll half of it out as thinly as
possible and cut it into two dozen 7.5 cm rounds,
gathering up the scraps and re-rolling.
Then do the same with the other half of the pastry, this time
using the 6 cm cutter. Now grease the pastry tins lightly and
line them with the larger rounds. Fill these with mincemeat to
the level of the edges of the pastry. Dampen the edges of the
smaller rounds of pastry with water and press them lightly into
position to form lids, sealing the edges.
Brush each one with milk and make three snips in the tops with
a pair of scissors. Bake near the top of the oven for 25-30 minutes
until light golden brown. Cool on a wire tray and sprinkle with icing
sugar. When cool, store in an airtight container.
560 g
350 g
75 g
75 g
1 PInch of
mincemeat
flour
lard
butter
salt
Milk
Icing sugar