Wholemeal Mince Pies
Method
Step 1:
Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.
This video shows you how to make the pastry if you prefer to watch instead of read.Step 2:
Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs (or blend it in a food processor).
Step 3:
Add 3-4 tbsp ice cold water , gradually stirring it into the dough with a knife until it just sticks together. If necessary add a little more water until the dough sticks together.
Step 4:
Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.
Step 5:
Preheat the oven to 220°C (fan 200°C, gas mark 7). On a lightly floured surface, roll out half the pastry until 3mm thick. Take a 8cm fluted cutter and stamp out 12 circles and use to line a 12-hole bun tin. Place a heaped tsp of mincemeat into each pastry case.
Step 6:
On a lightly floured surface, roll out the remaining pastry and either using a 7cm fluted cutter to stamp out lids, or use a star cutter to make a pastry star to place on top of the mincemeat.
Step 7:
Bake for about 15 minutes until golden brown. Remove from the tin, sprinkle with icing sugar and serve warm or cold.
