Mince pies

Today's the day .......................... to do it yourself

Really like mince pies - but fed up having to pay over the odds at your local supermarket?

Well, the answer is to make your own at a fraction of the price.  But, if you're like me, you'll be thinking, "yes, that's all very well - but a homemade one never tastes quite right?"  However, I'm pleased to tell you that I've been doing a bit experimenting with pastry and I'm going to tell you just what you have to do.

Make pastry as follows -

8 oz plain flour
4 oz butter
2 oz icing sugar
2 egg yolks
2 tblspns water

Sift flour into a basin.  Add the butter cut in pieces and rub into the mixture.  Add the sifted icing sugar and make a well in the centre.  Place the egg yolks and water in the centre of the ingredients, then, using a fork, mix to a rough dough in the basin.  Turn out on to a lightly-floured working surface and knead for a few moments until smooth.  Shape into a ball, then place in a polythene bag or wrap in greaseproof paper and chill in the refrigerator for about 30 minutes before using.

Roll the pastry out on a lightly-floured working surface and stamp out 30 circles of pastry.  Place 15 in lightly-greased tartlet tins (in batches if necessary).  Fill with a teaspoon of the best mincemeat you can buy.  Damp the edges of the pastry and cover each one with a pastry top.  seal the edges and then, using scissors, snip two slits in the top of each.  Place in the centre of a hot oven (400F, 200C or Gas No 6) and bake for 15-20 mins until golden brown.

Dust with icing sugar and serve hot with brandy butter or cream .........................