BBC Good Food

02 January 2009

Tested

"Delighted to have found this recipe - I've been looking for this sort of pastry for mince pies for ages. I noticed that lots of people have commented on how unworkable the pastry is. I measured out in imperial rather than metric - 12 oz flour to 8 oz butter and had no problems at all. I would recommend that those who have to measure in metric do slightly less flour and slightly more butter than the amounts given. Make sure you really handle the mixture a lot and definitely do not use flour to roll it out! If you have enough butter (make sure it's not marg) then that will stop it sticking to your hands and then you can do it all by hand instead of rolling."