[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]
For the pastry:
12 oz (350 g) plain flour
3 oz (75 g) lard (or your choice of vegetable fat) 3 oz butter
Pinch of salt
1 1/2 lb (700 g) mincemeat **(Make your own homemade mincemeat. I have a recipe HERE for you to use!)
For the top:
[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]
- Preheat the oven to 400 F degrees (200 C). Make up the pastry and allow it to rest for 20-30 minutes. Then roll half of it out to about 1/8 inch (3 mm) thick and cut it out into 3 dozen 3 inch (7.5 cm) rounds, gathering up the scraps and re-rolling again. Then do the same with the other half of the pastry, this time using the 2 1/2 inch (6 cm) cutter.
- Now grease the (muffin, cupcake or individual pie) tins lightly and line them with the large rounds; fill these with the mincemeat (not too much – only to the level of the edges of the pastry).
- Now 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 about three snips in the top with a pair of scissors.
- Bake near the top of the oven for 25-30 minutes until they are a light golden brown. Then cool them on a wire tray and sprinkle with sifted icing sugar. Store the cooled mince pies in an airtight tin and warm them slightly before serving.
[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]