Iced Mince Tarts
|For the pastry:|
|Flour||1 Pound (450 Gram)|
|Butter/Margarine||4 Ounce (100 Gram)|
|Lard/White vegetable fat||4 Ounce (100 Gram)|
|Ground cinnamon||2 Teaspoon|
|For the filling:|
|Mincemeat||1 1⁄4 Pound (550 Gram)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Egg||1 , beaten (Size 3)|
|Icing sugar||3 Ounce, sieved (75 Gram)|
Preheat the oven to Gas 5, 375°F, 190°C.
Sieve flour into a mixing bowl with salt.
Rub in butter or margarine and lard or vegetable fat, until the mixture resembles breadcrumbs.
Stir in cinnamon, then add 6 tbsp water and bring together to form a smooth dough.
Wrap and chill for 20 mins.
Roll pastry out on a lightly floured surface to a 1/4 in/6 mm thickness.
Cut out twelve 4 in/10 cm rounds and use to line Yorkshire pudding tins.
Cut the remaining pastry into 1/4 in/6 mm wide strips.
To make the filling, mix mincemeat, brandy and cinnamon in a bowl.
Use to fill tart cases, brush pastry edges with egg.
Twist pastry strips and place across tarts, trimming to fit.
Brush with the remaining egg.
Bake for 15-20 mins, or until pastry is golden.
Leave in tins for 5 mins, then remove and cool on a wire rack.
Mix icing sugar with sufficient hot water to form a thin, smooth icing.
Dnzzle over the pies and allow to set before serving.