As you may or may not know, I was raised by Brits, which means we didn’t get to enjoy tasty things like homemade cookies, chocolate fudge, and butter tarts when we were growing up.
Dessert in our house was a little different.
We had trifle.
And rice pudding.
And rhubarb crumble.
And for Christmas and Easter, my mum always put my grandma’s mincemeat pie recipe to good use.
Have you ever heard of mincemeat? It sounds disgusting, doesn’t it? In fact, had I not grown up in our household, I wouldn’t have believed it was an ingredient that can be used in desserts.
But it is.
And if it’s made JUST RIGHT, it can be pretty delicious.
- Shortcrust pastry
- 8 ounces of plain flour
- ½ level teaspoon of salt
- 2 ounces of margarine
- 2 ounces of lard
- Cold water
- 1 jar of mincemeat (available at most grocery stores)
- Icing sugar
- Heat oven to 425F
- Sift flour and salt in a bowl and roll in the margarine and lard until you've created a breadcrumb consistency
- Slowly add cold water while using a round-bladed knife to bind the pastry together until you've created a dough
- Knead sparingly
- Place on a flat, floured surface and use a rolling pin to roll into a thin sheet
- Cut rounds of pastry that are the same size as your greased tartlet tin* and place on top
- Cover about ⅓ of the round of pastry with mince meat, add another round of pastry on top, and stick the 2 pieces of pastry together with a little water around the edges
- Bake 15-20 minutes, or until golden brown
- Carefully remove from tartlet tin and place on cooling rack
- Dust with icing sugar when cool
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