Makes about 30 pies.
- 8oz plain strong white bread flour
- 8oz self-raising flour
- 8oz white Flora
- 2oz ground almonds (optional)
- 1 egg (optional)
- 1 cup very cold water
- A large jar of mincemeat with added brandy to taste
- Icing sugar or caster sugar
Preheat the oven to 180°C.
Put the flour, almonds and Flora in a mixing bowl. Rub the flora into the flour until you've got fine breadcrumbs (think "use a food processor"). Add the egg and 2tbsp water, and mix until you have a firm dough; add more water in small amounts if necessary for consistency. Roll out on a floured worksurface to about 5mm thick.
Cut out bases and tops for mince pies (the instruction I was given was "using the brown cutters in the drawer", but I appreciate that this will not be very useful for most people). For each mince pie, place the base in the tray and push it down gently, put a small amount (about half a dessertspoolful) of mincemeat in the middle, and place the top carefully on top (no need to push it down).
Bake for about twelve minutes. When cool, dust with sugar.