My Dad rang me in a bit of a panic on Christmas Eve "I can't find Mrs. Dunbar's pastry recipe", having made six dozen mince pies the previous weekend I could rattle this one off the top of my head. By now my mincemeat has matured nicely, much more moist than the commercial variety with an added citrusy kick.
Rich Sweet Pastry
makes enough for 15 mince pies
8oz of plain flour
makes enough for 15 mince pies
2oz of icing sugar
5oz butter
1 egg yolk
1 tbsp ice-cold water
1 tsp lemon juice
- whisk together egg yolk, water and lemon juice
- sieve together flour and icing sugar
- place all ingrediants in a food processor and blend until they come together
- wrap in cling film and refridgerate for at least 1 hour before using
Preheat the oven to 180 deg C and brush the tart pans with melted butter. Roll out pastry to approx 1/2 cm thick and cut rounds using a pastry cutter or glass (I like to cut bigger rounds for the base than the lids). Place the larger rounds in the base of the tart pans and add a generous teaspoon of mincemeat, cover with the smaller rounds and pinch together. Brush with egg wash and bake for 20-25 mins.
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