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Short Crust Pastry |
This pastry is used for my Mum’s amazing mince pies.
(Makes 8 pies)
6oz Plain Flour 3oz Margarine (could use butter but very rich) A pinch of salt 50 ml water Egg, beaten
Add the flour, margarine and salt to the blender and buzz for 5-10 seconds until evenly mixed. Add the water to the blender and buzz until the pastry becomes one large ball. Roll out the pastry until 2 mm thick. Grease the pie tray Cut and line the pie tray with the pastry. Put one desert spoon of mincemeat in each pie. Put on the lid and push down. Pierce each lid with a fork or knife. Brush the lid of each pie with a little beaten egg. Bake the pies for 20-25 minutes on the top shelf at 400F, until golden brown.