My dear Granny Grange would arrive for Christmas with the very best present possible, trays of her special mince pies. Going through her ancient and lovingly written receipts we have been practicing this time honoured tradition and now wish to share it with you.
350g Plain Flour
Pinch of Salt
For the top:
Using a large bowl. Sift the flour and salt, rub in the lard and butter till it resembles fine
crumbs. Add just enough cold water to mix the dough till the bowl is clean.
Rest the pastry in the fridge for ½ an hour (in cling film).
Roll it out as thinly as possible and cut into rounds – equally 3 inch and 2½ inch.
Place the 3 inch rounds in the buttered tart baking tins.
Fill with mincemeat (shop bought is great and just add a slug of brandy and orange zest).
Place the 2½ inch rounds on top and dampen the edges to seal the pies.
Wash with egg yolk and bake in the oven on 200 degrees C. for 25 minutes.
Cool on a wire rack and dust with icing sugar.
The recipe lives on and we remember the love that went into her preparations.