Mince Pies – Ann’s
Ingredients
- 450 gr. (1 lb.) self raising flour
- 75 gr. (3 oz.) butter
- 75 gr. (3 oz.) hard margarine
- 50 gr. (2 oz.) lard
- 1 egg (separated)
- Milk to mix
- 700 gr. (1½ lbs.) luxury
- mincemeat
- Preheat oven to 190°C
- Grease bun/cup cake tins
Method
Sieve flour into a bowl, cut fats into small pieces and rub in until consistency of fine breadcrumbs.
Add egg yolk and enough cold milk to make a firm dough. Knead until blended. Wrap in cling film and chill for 30 minutes.
Roll out pastry quite thinly. Using a 3" cutter for the base and 2½" cutter for the lid, stamp out the rounds. Line the base of the tins with the large rounds and place about 1 tsp. of the mixture in the centres of each. Do not overfill.
Wet around the edge of the pastry with water and place on the smaller lid to cover the mincemeat. Don't be afraid to press down the lid to seal properly. Brush with egg white (or milk). Dust with caster sugar. Snip a cut with scissors in the centre of each mince pie.
Bake at 190/200°C for approx. 20 minutes.
