Special Shortcrust Pastry

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This pastry is very rich. Mince pies made with this at Christmas taste amazing.

Preparation time: 30 + 10 mins chiling
Cooking time:

Serves: makes 12 mince pies


8 oz self-raising flour
1 oz caster sugar
2 oz block margarine
2 oz unsalted butter
1 oz lard or vegetable fat (I usually use Trex)
1 pinch of salt
1 egg yolk
milk to mix (not too much!)


Preheat oven to 200C/180C fan/400F/gas mark 6.

Sift the flour, salt and sugar into a mixing bowl. Rub in the butter, marg and lard with the fingertips until the mixture looks like breadcrumbs.

Add the egg yolk and enough milk to mix to a pliable dough.

Turn the dough out on to a lightly floured board and knead lightly until smooth and even. Wrap in clingfilm and chill in the fridge for 10 minutes.

Unwrap the dough. Roll out and use as normal pastry.

If making individual mince pies they should be baked at 180C for about 8 minutes

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