Mince Pies (from the UK 
)
Ingredients
Metric
- 175g Sweet Shortcrust Pastry (see below)
- 225g (about 12 tablespoons) mincemeat
- icing sugar for dusting
Imperial / American
- 6oz Sweet Shortcrust Pastry (see below)
- 8oz (about 12 tablespoons) mincemeat
- icing sugar for dusting
Sweet Shortcrust Pastry
Metric
- 225g plain flour
- pinch of salt
- 50g butter
- 50g lard or vegetable shortening
- 25g caster sugar
- 1 egg yolk
- a little water
Imperial / American
- 8oz plain flour
- pinch of salt
- 2oz butter
- 2oz lard or vegetable shortening
- 1oz caster sugar
- 1 egg yolk
- a little water
Sift the flour and salt into a mixing bowl. Cut the fat into the flour and rub into a breadcrumb consistency. Mix in the sugar. Beat the egg yolk with 2 tablespoons water and stir in to bind to a fairly firm dough, adding a little more water as necessary. Knead lightly until smooth but do not overwork it. Leave to rest in the refrigerator or cool place for at least 30 minutes before rolling out.
(Makes 225g / 8oz of pastry)
If you can't buy Mincemeat or want to make your own, here's a good recipe!
Method
Roll out the pastry very thinly, 2.5 mm / 1/8 inch thick. Cut out 12 rounds with a plain or fluted cutter and grease the pastry trays / tins. Place a round in each section of the pastry tray / tin. Prick the bottom of each pie and put a teaspoon of mincemeat in each one. Damp the edges. Cut out 12 more rounds with a smaller cutter, cover the filling in each tart. Press down with the blunt end of the smaller cutter so the lids are secure. Cut a small cross in the center of each lid to allow steam to escape.
Place the tarts on a baking sheet and bake in a preheated hot oven at 220°C / 425°F / Gas Mark 7 for 12 to 15 minutes or until well risen and golden. Dust generously with icing sugar and serve hot. When cold the tarts can be stored in an airtight container, or frozen. (I like mine hot with ice cream!!)
Makes 12