THE COMPLETE ILLUSTRATED COOKERY BOOK
Edited by “Chef”
Associated Newspapers Ltd

INGREDIENTS:

1 lb of puff or rough puff pastry
Any type of mince meat (see various recipes tomorrow)

METHOD:

1. The pastry is rolled out to just under 1/4 inch thick.
2. Cut it into rounds with a plain or fluted cutter just a little larger than the patty pans.
3. Roll out the trimmings ad cut these also into rounds.
4. Line the patty pans with the pastry cut from the trimmings.
5. Fill them with mincemeat.
6. wet round the edges and cover with the pastry which was first cut out.
7. Press the edges well together, place the patty pans on a baking tin and bake in a fairly hot oven for 25 to 30 minutes or until the pastry is cooked.
8. Whip up the white of an egg to a stiff froth and brush it over the mince pies.
9. Sift on a little castor sugar and return them to the oven for a minute or two.
10. arrange the mince peis on lace paper (doily) on a suitable dish and serve either hot or cold.

NOTE: If desired, the pies may be brushed over with a little water instead of the egg. Plainer mince pies may be made using short crust pastry,.

Sufficient for about 12 pies.

Time: 25-30 minutes.