Mince Pie
Ingredients
Directions
Line a perforated pie plate with plain pastry.
Fill the crust with mince meat.
Wet the edges of the bottom crust with cold water.
Cover with the upper crust of puff pastry and press the edges together.
Decorate the edges and perforate the upper crust to allow steam to escape.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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