Recipes
Mince Pies for those stuck at home over Christmas with the snow!
This should make about 24 mince pies
Ingredients:
12oz (350g) Plain Flour 
3oz (75g) Lard
3oz (75g) Butter
A pinch of salt
Cold water to mix
1lb (550g) Mincemeat
For the top:
A little milk
A little icing sugar
How easy can it be.... have a go
Pre-heat the oven to Gas Mark 6, 400 dF, 200dC.
Sift the flour into the bowl, add pinch of salt, cut both fats into small cubes, drop them into the flour, rub the fats into the flour with just your finger tips, lifting to add air as you go. Quickly, to create fine crumbs.
Add SLOWLY a little cold water at a time just enough water to mix the mixture to a crumbly dough, too much and it will be too sticky to work with.
Leave the pastry in the refrigerator in a polythene bag for 20-30mins, to chill. Then lightly dust a clean dry surface with flour, roll out as thinly as possible. Remember to keep turning and dusting the pastry as you roll to avoid it sticking to the work surface!
Cut 24 x 3" round discs and place into the greased metal pie tin.
Fill these with mincemeat to almost level with the pastry, moisten the edge of the pastry with water.
Gather all the scraps and re-roll, and cut 24 x 2.5" for the lids. I like to make a little star shape with another cutter which you push out and then have a lid with Star! Be creative and have fun..
Press lightly onto the bases. Brush each one with milk.
Bake for 25 minutes, or until golden brown.
Cool on a wire rack and sprinkle with icing sugar.
Eat or store in an airtight tin.
