PASTRY FOR THE MINCE PIES

New Zealand Listener, Volume 1, Issue 26, 22 December 1939, Page 44

PASTRY FOR THE MINCE PIES

LAKY pastry is the best for these most delightful’ dainties, and don’t be economical with the quality of the mince-meat you put in. An old Cockney chef told me the other day that it is not necessary to have patty pans either. He used often to cut the rounds of pastry with a tin, place them in rows on the oven shelf, put a generous helping of mince-meat on them, then cover with larger rounds, having brushed round the edges with water. Many people, however, preter short pastry for mince pies-I do myself, Here are sore recipes of both kinds: Flakey Pastry Half a pound of flour, a saltspoon of salt, six ounces of butter, half a tea-

spoon of cream of tartar; half a teacup of water; quarter teaspoon lemon essence, Sift flour, cream of tartar and salt. Rub in half the butter, mix into a smooth paste with water and roll out into a long narrow strip. Divide remaining butter into six pieces and place on ane half. Fold pastry. Seal edges by pressing together. Turn pastry so that the folded edge will be to the right. Roll out again. Repeat process four times. Roll to size and shape required. Use hot oven. Bake on Regulo No. 8 or 7; or four hundred and twenty degrees, Short Pastry One-quarter of a pound of butter; two tablespoons of fine sugar; one yolk of

egg; two tablespoons of water, a saltspoon of salt; quarter teaspoon of baking powder, lemon essence; half a pound of flour. Sift together all dry ingredients, work butter in, whisk egg yolk and water together, with lemon essence (a few drops), and add. Make into smooth dough. Use as required. Use a moderately hot oven. Bake on Regulo number 5 or

4; or three hundred and sixty degrees. Use remaining egg white to give finishing touch to mince pies. Beat to a stiff foam. Place portions of egg white on each cooked pie, liberally sprinkling with sugar. Return to oven and set and lightly brown. Short Pastry (with vinegar) Take a quarter of a pound of good beef dripping, or half butter and half dripping, two teaspoonfuls of vinegar one large cupful of flour, one small teaspoonful of baking powder, and milk to mix. Cream the dripping, then add the vinegar (or lemon juice if preferred), and mix in well; then the flour and baking powder (well sifted), and enough milk to make a stiff dough. Roll out, and bake in a moderate oven. Digestive Short Pastry Four ounces of flour; four ounces of butter or lard; two ounces of ground rice; one teaspoon of baking powder; one egg; a pinch of salt and a little water. ; Rub.the fat into the dry ingredients, handling it as lightly as possible, whisk the egg and add enough water to make the dough the proper consistency. Then roll out and bake as usual.