Crust for Mince Pies
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the pastry
Rub the butter into the flour.
Add the cold water and mix into a paste with a knife.
Roll the paste out thin on a floured board.
Shape the pies
Cut pieces out with a tumbler or biscuit cutter.
Line small patty pans with the cut pieces.
Fill the pans with mincemeat.
Cover with more paste, moisten the edges, and press them together.
Bake
Bake the mince pies in a 400°F (200°C) oven for 15 to 20 minutes.
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.
Explore the science
What each ingredient does
- Allinson fine wheatmeal
- Provides the main structure of the pastry as its proteins and starch set when baked.
- Medium oatmeal
- Adds a slightly coarse, nutty texture to the crust.
- Butter
- Fat coats the flour particles, making the pastry short and tender rather than tough.
- Cold water
- Binds the flour and fat into a single paste that can be rolled out.
The step that matters
Adding the cold water and mixing into a paste. Mixing only until the water is absorbed keeps gluten development limited, so the crust stays tender. Overworking the paste makes it tough and hard to roll.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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