Mince Pie Pastry


1 lb Self raising Flour
8 oz Trex
4 oz caster sugar
1 egg

zest of 2 clementines
little water with a squeeze of clementine juice

2 jars mincemeat.

Rub fat into flour and sugar until resembling fine breadcrumbs. Lightly beat the egg, and mix in with a knife adding a little water. Resulting paste should be smooth and soft and very pliable. No need to rest in fridge.

Roll out thinly, you will need plenty of flour as the pastry is quite sticky – this is correct as it will ‘thicken’ slightly when cooking.

Line your mince pie tins with the pastry (greased with trex), we used a pallett knife and place a spoonful of mince in each, place on pastry tops and seal gently with finger tips (no added liquid necessary). Be careful, this pastry is soft to work with.

Cook at appx 180/90c until lightly golden. (Appx 20 – 25 mins, but will depend on your oven).

Leave pies in tins to cool for a few minutes and then place a wire rack on top and tip over – tap the bottoms of each pie and they will slip out. (Don’t attempt to hook out with a knife – they will break!) Then you can turn them up the right way to cool.

Sprinkle with a little sugar if preferred.

This pasty will be crisp, yet crumbly – keeps and freezes exceptionally well and my Grannies pies were legendary – she was asked to make 100’s each year for the WI

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