Prep 20 mins
Cook 1 hr
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.
- 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
- 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.
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
Christmas might just come but once a year, but when it comes to making mince pies, I have enough mincemeat on hand to make a number of them all the way from Thanksgiving on through January!! I've already used this pastry recipe for two of 'em (although I've actually made 5 mince pies since Turkey Day!) ~ a mince apricot pie & a mince & cherry pie, & I'm especially pleased with this particular pastry! Very, very nice & well worth using again! Thanks for sharing it! [Tagged & made in Please Review My Recipe]