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Mince pies Recipe

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This recipe for Mince pies, by , is from The somaya Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
siobhan denham
Added: Sunday, January 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Makes 24


11/4 lb (560 g) mincemeat

12 oz (350 g) plain flour
3 oz (75 g) lard
3 oz (75 g) butter
pinch of salt

For the top:
a little milk
icing sugar




Directions:
Directions:
Make up the pastry by sifting the flour and salt into a mixing bowl and rubbing the fats into it until the mixture resembles fine crumbs. Then add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes, then roll half of it out as thinly as possible and cut it into two dozen 3 inch (7.5 cm) rounds, gathering up the scraps and re-rolling. Then do the same with the other half of the pastry, this time using the 21/2 inch (6 cm) cutter.

Now grease the patty tins lightly and line them with the larger rounds. Fill these with mincemeat to the level of the edges of the pastry. 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 three snips in the tops with a pair of scissors. Bake near the top of the oven for 25-30 minutes until light golden brown. Cool on a wire tray and sprinkle with icing sugar. When cool, store in an airtight container

Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
I always look forward ot making these on Christmas Eve and then having friends and family around in the evening to share them and drink mulled wine

 

 

 

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