Recipe by Noo
Christmas comes but once a year, and with it comes this pastry recipe. It's light and flaky and so much better than regular short crust or sweet pastry. Don't your mince pies deserve it?! Cook time is chill time.
Top Review by CHEF GRPA
My Pastry baking skills to me are way below the standard. But with this pastry recipe. It's light and flaky and so much better than regular short crust or a sweet pastry. My mince pies deserve this and my cherry pie too, I'm too especially pleased with this particular pastry! Love it! Thank You! Noo PRMR 2013 Grpa
- 10 1⁄2 ounces flour
- 2 ounces lard, room temp
- 3 1⁄4 ounces margarine, room temp
- sugar, to your taste
- 1 egg yolk
- water, to bind
Directions See How It's Made
- Cream together the lard and the margarine, and then mix in the egg yolk.
- Add enough caster sugar for your tastes and then gradually add the flour.
- Slowly add enough water to make dough. Bring together and form into a ball. Wrap in cling film and chill for an hour before using.