Mince Pies

Ingredients

• a pound of butter
• a pound of flour
• an egg
• the juice of a lemon
• mince-meat

Method

1. 1

   Roll out puff or tart paste to line patty pans.

2. 2

   Fill with mince-meat, making it high in the middle and leaving half an inch from the edge.

3. 3

   Make a light paste with butter and flour, add an egg and lemon juice to the water when mixing.

4. 4

   Cover with stout pieces of paste, trim edges, and make a small hole in the middle.

5. 5

   Bake in a moderate oven.

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 4. The excerpt below is the record exactly as published.

mince pies, roll it in a sheet half an inch thick, cut it out, either with round or oval cutters, into pieces each a size or two smaller than the other, bake them in a moderate oven, spread some jam or marmalade over each piece, but do not put so much as will run down the sides and disfigure them, put them one on the other ; each slice or piece may be spread with a diilerent sort of preserve. 12 CONFECTIONARY SWISS PASTE. FRENCH PASTE. Roll out a piece of puff paste about an inch and a half thick, and three inches wide; cut it into slices about a quarter of an inch thick; lay them, with their flat sides on a baking-plate, three or four inches distant from each other. Bake in a moderately quick oven. When done, spread a thin layer of raspberry jam oa the flat side of one of the pieces, and lay on another piece to cover it. APPLE, GOOSEBERRY, AND OTHER FRUIT PUFFS. Roll out your pastry as directed for Coventry puffs; put some of your fruit, with a little sugar, in the cen- tre; sprinkle them with water, fold your paste over, so as to form a semi-circle, and ice them as before directed. Apples should be peeled, cored, and cut in small pieces; rhubarb should have the strings on the outside taken off, and then cut in pieces. MINCE PIES. Take some patty pans, roll out the cuttings of puff paste, or some tart paste, rather thin, to line them with. Nearly fill them with mince-meat, making it rather high in the middle and leaving it half an inch from the edge; make a good light piece of paste, by using a pound of butter to a pound of flour, add an egg, with the juice of a lemon

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