INGREDIENTS for sugar pastry :-
|
200 |
g |
8 |
oz |
plain flour |
||
|
100 |
g |
4 |
oz |
butter |
||
|
50 |
g |
2 |
oz |
castor sugar |
||
|
1 |
large |
egg |
||||
INGREDIENTS for the pie filling :-
|
400 |
g jar |
1 |
lb jar |
mincemeat |
METHOD :-
Sieve the flour into a large mixing bowl.
Rub in the butter until the mixture resembles fine breadcrumbs or ground almonds.
Stir in the castor sugar until thoroughly combined.
Beat the egg and stir into the mixture to form a ball.
Wrap in clingfilm and refrigerate for at least 1 hour (longer if possible).
When the pastry is cold, remove, unwrap, and cut in half.
Roll out half the pastry to 1/8" thick and use a 3" fluted cutter to cut out the pie bases.
Grease some bun tins. Line with the pastry bases. Put a teaspoon of mincemeat in each base.
Roll the other half of pastry to 1/8" thick and use a 2½" fluted cutter to cut out the pie tops.
Lightly wet the underside of each lid with water before sealing onto the bases.
Lightly prick each lid to allow steam to escape.
Bake on the middle shelf of the oven at Gas mark 5 / 375oF. / 190oC. for 20 - 25 minutes until golden brown and firm to touch.
Allow to cool slightly before removing from the tin.