Sweet Rich Shortcrust Pastry

"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."
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Ready In:
1hr 20mins
18 pies




  • Sift the flour and salt into a bowl.
  • 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.
  • Stir in the icing sugar and orange rind.
  • 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.
  • Put in a plastic bag and refridgerate for half an hour.
  • Remove from fridge and roll out using to make the mince pies with the mincemeat. Bake at 180C for 15-20 minutes.

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<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket />&nbsp;<br />Happily married and&nbsp;the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that <br />good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p> <p>&nbsp;</p> <p><a href=http://1.bp.blogspot.com/_HycMLGzpJjc/S-3vqYbQ-3I/AAAAAAAAAAo/UwzmbgtkT30/s1600/MischiefMakers.jpg[/img></a></p>
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