BE-RO Mince Pies

Ingredients

• make the quantity of BE-RO ‘RUFF PUFF’ PASTE
• fill each with a heaped teaspoonful of MINCEMEAT

Method

1. 1

   Roll out the paste VERY THIN.

2. 2

   Stamp out with Scone cutters 20 small rounds, and 20 a little larger.

3. 3

   Line 20 patty tins with the larger rounds of Paste; fill each with a heaped teaspoonful of MINCEMEAT.

4. 4

   Wet the edges and cover tops with the small rounds of Paste.

5. 5

   Press the edges gently in, and cut a tiny hole in the tops.

6. 6

   Brush over with beaten Egg and bake in a hot oven (425°-450° F.) about 15 minutes.

As published

This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 4. The excerpt below is the record exactly as published.

make the quantity of BE-RO “RUFF PUFF” PASTE (as recipe on page 12). Roll it out, and cut into pieces about 3 inches square. Use 4-lb. SAUSAGE MEAT (or take 4-lb. Sausages out of their skins) and divide into 20 portions. Roll the meat slightly iy hands well-floured), and lay it on the pieces of Paste. Fold the paste over with a slight overlap. Place the rolls on a baking sheet (with the overlap joint under- neath). Brush over with beaten Egg, and make three slanting cuts across the tops about an inch long. BAKE IN A HOT OVEN (425°-450° F.) about 20 minutes (until nicely browned). BE-RO Mince Pies To make 20 Mince Pies, make the quantity of BE-RO “RUFF PUFF” PASTE (as recipe on page 12). Roll it out VERY THIN. Stamp out with Scone cutters 20 small rounds, and 20 a little larger. Line 20 patty tins with the larger rounds of Paste; fill each with a heaped teaspoonful of MINCEMEAT

Cook this with the app: pantry check, scaling, and the assistant.