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This is the recipe I've been using for many years now. It is an old Robert Carrier recipe. It doesn't involve any 'rubbing in' of fats. You can use a hand mixer to beat the fat, sugar and eggs together, then use a wooden spoon to mix in the rest.
When you take it out of the fridge it is extremely crumbly, but with a bit of kneading it will roll out well, especially if the work surface if fairly well floured.
When the mince pies are cooked, leave in the tins to go almost cold. If you try to take them out of the tins when hot, the pies will fall to pieces. All that said, I can thoroughly recommend the recipe,
MINCE PIE PASTRY
225g (8oz) butter at room temperature
100g (4oz) caster sugar
2 large egg yolks
350g (12oz) flour
100g (4oz) ground almonds
few drops of lemon juice
1. Cream together the butter and sugar until the mixture is pale and light. Beat in the egg yolks a little at a time. Gradually stir in the flour, and then stir in the ground almonds and lemon juice.
2. Shape into a ball and wrap the dough in cling film or polythene bag. Chill for at least 1 hour.
valmarg
When you take it out of the fridge it is extremely crumbly, but with a bit of kneading it will roll out well, especially if the work surface if fairly well floured.
When the mince pies are cooked, leave in the tins to go almost cold. If you try to take them out of the tins when hot, the pies will fall to pieces. All that said, I can thoroughly recommend the recipe,
MINCE PIE PASTRY
225g (8oz) butter at room temperature
100g (4oz) caster sugar
2 large egg yolks
350g (12oz) flour
100g (4oz) ground almonds
few drops of lemon juice
1. Cream together the butter and sugar until the mixture is pale and light. Beat in the egg yolks a little at a time. Gradually stir in the flour, and then stir in the ground almonds and lemon juice.
2. Shape into a ball and wrap the dough in cling film or polythene bag. Chill for at least 1 hour.
valmarg
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