Makes 36
Ingredients
Pastry
- 1 1/2lb (700g) plain flour
- 6oz (150g) lard
- 6oz (150g) margarine or butter
- pinch of salt
- cold water, to mix
Filling
- 1 1/2lb (700g) mince meat
Topping
- Milk and icing sugar
Directions
Pastry
- Sift the flour an salt into a large mixing bowl, holding the sieve as high as possible to give the flour an airing
- Cut the fat into small cubes and add them to the flour
- Using fingertips, lightly and gently rub the pieces of fat into the flour - lifting hands up as high as possible and trying to be quick
- When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tbsp of water all over
- Use a round-bladed knife to start the mixing, cutting and bringing the mixture together.
- Carefully add more water as needed, a little at a time, and finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean.
- Rest the pastry, wrapped in foil or polythene, in the fridge for 20-30 minutes
Pies
- Preheat oven to 200°C/400°F/Gas Mark 6
- Grease 3 12-cake tins
- Roll half the pastry to 1/8"/3mm thick and cut into 3 dozen 3" rounds. Do the same with the other half of the pastry, cutting into 36 2.5" rounds
- Line tins with large rounds
- Fill with mincemeat to level of pastry
- Dampen edges of smaller rounds and press them onto pies to form lids
- Brush with milk and make 3 snips in the top of each pie with scissors
- Bake for 25-30 minutes until browned
- Cool and sprinkle with icing sugar
© 2000-11, Jonathan Stott.
19 Mar 2024 06:25:48 GMT