Sweet Rich Shortcrust Pastry

Submitted by Lou van

"I always use this pastry with my luxury mincemeat for my Christmas mince pies. When rolling out try not to do it too often as it will become tough. Also check it after 20 minutes as I've found that they can take longer to cook."

 

• Ready In: 1hr 20mins
• Ingredients: 8
• Yields: 18 pies

ingredients

• 225 g plain flour
• 115 g butter, diced must be cold
• 50 g lard, diced must be cold
• 25 g icing sugar
• 1 egg, lightly beaten
• 1 orange, zest of, grated plus
• 2 -3 teaspoons orange juice
• 1 pinch salt

directions

1. Sift the flour and salt into a bowl.
2. Add the butter and lard and rub into the flour until it resembles breadcrumbs. This can be done in a mixer or use a special pastry tool or your fingers.
3. Stir in the icing sugar and orange rind.
4. Add the egg and the orange juice gradually until you can bring it together to form a smooth dough. Its essential that the pastry isn't overworked, too much handling makes it tough.
5. Put in a plastic bag and refridgerate for half an hour.
6. Remove from fridge and roll out using to make the mince pies with the mincemeat. Bake at 180C for 15-20 minutes.