Miss Lavender’s Mince Pie
“We. . .Charlotta the Fourth
and I. . .live in defiance of every known law of diet. We eat all
sorts of indigestible things whenever we happen to think of it,
by day or night; and we flourish like green bay trees. We are always
intending to reform. When we read any article in a paper warning
us against something we like we cut it out and pin it up on the
kitchen wall so that we’ll remember it. But we never can somehow
. . .until after we’ve gone and eaten that very thing. Nothing has
ever killed us yet; but Charlotta the Fourth has been known to have
bad dreams after we had eaten doughnuts and mince pie and fruit
cake before we went to bed.”— Anne of Avonlea, ch.xxvii
Ingredients
175g shortcrust pastry
225g mincemeat
icing sugar
milk or egg for glazing
Directions
1. Roll out the pastry to about one eighth of an inch in thickness
2. Using a 3 inch and a two and a quarter inch cutter, stamp out 10-12 larger and smaller rounds
3. Line tow and a half inch patty pans with the large rounds
4. Fill the rounds with mincemeat
5. Damp the edges of the smaller pastry rounds and position on top of the larger, filled rounds
6. Make a slit in the top of each pie
7. Brush the tops of each pie with a little milk or egg to glaze
8. Bake in the top of a pre-heated oven at 425 degrees F for 15-20 minutes, until the mince pies are a golden brown in colour
9. Cool on a wire rack then dust with icing sugar
Makes 10-12 pies.
See also -> Susan Baker’s Mince Pies
