This is for Don - and anybody else who has a yen for mince-pies.
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Use your usual SHORT-CRUST, un-sweetened pastry - that’s half fat/half-flour with a smidgin of water.
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Cut rounds using the ordinary round cookie-cutter - a wipe of lard or oil in a patty’patty’ tin that’s a cooking tray for making small tarts like butter tarts [?], but obviously with a top on - hence the use of the term ‘mince pie’ rather than ‘mince tart’.
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Stick 'em in the tin, glop in a schlep of Robinson’s Mincemeat preserve, and stick in a stove until cooked - sorry we can’t help more than to say that it’s a fairly hot oven run on gas and metrically-calibrated, too.
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Remove, wait until cool - that mince gets VERY hot!!!
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Eat with DOUBLE CREAM.
Repeat steps 1 thro’ 5.
Here in UK these are seasonal only - usually eaten only at Christmas. However, there is no reason not to have then any time of the year outside the UK.
@Don - see your email for pics!
Best
tac & ig [the rest are napping right now]