HAPPY CHRISTMAS TO YOU ALL !
I made sweetened enriched shortcrust pastry with 300g SR flour, 75g butter, 75g lard, 50g icing sugar and 2 egg yolks, plus enough cold water to make a firm dough. This was enough for bases for 24 standard mince pies and 6 mini-tarts (9cm in diameter). Commercial mincemeat for the filling and a crumble topping made from 50g plain flour, 50g porridge oats, 40g light muscovado sugar, 50g butter and 40g chopped hazelnuts. Once assembled, bake for around 15 minutes at 200C.