30 mins to 1 hour for the pastry to rest in the fridge
Foolproof shortcrust for Mince Pies. (no butter).
8 ozs self-raising flour
4 ozs plain flour
150 grams lard
150 mls water
sieve flour and salt together
cut lard into small pieces and rub into the flour by hand until they resemble breadcrumbs
make a well in the centre and add the water gradually - you may not need all of it
bind all together handling as little as possible and wrap in cling film
rest in the fridge for at least an hour
roll out pastry on a floured board and cut out circles, the bottom circles being slightly larger than the tops.
grease a tart tin and lay larger circles in bottom of each indent. add one good teaspoon of mincemeat to each. top with smaller circles that have been brushed with water and pinch round the edges so they adhere to the bottoms.
brush each mince pie with egg and/or milk to glaze. dust with a little caster sugar and bake at 160° for about 20-25 mins.