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Easy Shortcrust Recipe For Your Christmas Mince Pies

December 18th 2013
By: Melanie

Shortcrust pastry is relatively easy and cheap to make, but there are a few rules you will need to follow. The best way to make pastry easily is to add all the following ingredients into a food mixer, except for the water:

225g plain flour
pinch of salt
50g butter or margarine and 50g of lard, or if you don't have this just add margarine - if you would like a better taste add butter instead of margarine
chilled water

The most important factor to remember is that you mustn't use too much water or make the pastry to warm, as this will make it go hard.

Once you have added all your ingredients to the mixer apart from the water, then add the water a tablespoon at a time until your pastry wraps around the arm of your mixer, once it's done this you know it is ready. Then place your pastry in a plastic bag or cling film in the fridge and refridgerate whilst you wash up your mixer. This will give the pastry enough time to cool.

Try to make sure your hands are cool, then roll out the pastry making sure you don't overwork it. Then use your cutter to cut out the circles for your mince pies. Try not to use the off cuts as these will be too hard if you roll them out twice. Place the pastry in the bottom of your greased bun tins and fill with mince meat, making sure you don't overfill them or else they might leak, seal the tops with water, then brush with milk and put in an oven on about 190c until golden brown, normally between 15-20 minutes. Then enjoy!