麻豆约拍

Recipe for Helen鈥檚 mince pie pastry: She says 鈥渟orry it's in ounces as I had the recipe given to me years ago and I've never thought to convert it!鈥�

5oz softened butter
2oz granulated sugar
8oz sifted self raising flour
1 egg...

Cream together the butter and sugar until light and fluffy. Beat in the egg. Then carefully fold in the flour. The mixture will become quite stiff and difficult to hold together, but don't worry!! Once the flour is mixed in, tip the mixture out onto some cling film. Using the cling film to help you, bring the mixture roughly together in a ball, wrap in the cling film and put in the fridge.

The mixture will not be rollable in it's current state, so needs to be chilled for at least 30/40 mins. I sometimes leave an hour or even overnight. It does freeze as well, but the pies are not so crumbly when using pastry which has been frozen.

I usually lightly grease the cake tin and dust with flour to make it easier to get the pies out after cooking. Bake at 180 centigrade (which I think is gas mark 4?) for about 20-25 mins depending on how golden brown you want your pastry.

The mixture usually makes approx 12 pies and their lids, depending on how deep the cake tins are.

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