I don't make my own mincemeat, although I have done in the past. I like Tesco Finest Mincemeat.
Shortcrust pastry:
Plain flour
Butter
Lard
Cold water
Pinch of salt
Always half fat to flour so today I used 12ox flour with 6oz fat
Always approximately half lard, hard butter - I prefer slightly more lard as the pastry is flakier
Always fridge-cold fat
Always measure the water - one teaspoonful (using a proper teaspoon measure) per ounce of flour so today I used 12 tsp water (same as 4 tbsp as 5ml tsp & 15ml tbsp) - this is a great tip from my old school cookery teacher
Chop up fat & rub into flour with fingertips - or whizz in a mixer love my Kitchenaid till in crumbs
Stir in all the water - you won't think there is enough but there will be. Once it is clumping together gather it up & knead it into a ball
Wrap & chill for at least 30mins - this is essential
Roll out on a floured board as thinly as possible - do it in batches if necessary - I aim for no more than 2mm thick
Cut out rounds that are a bit too big for the patty tins - pastry shrinks plus the same number of smaller lids
Put in plenty of mincemeat - I don't mind if it bubbles over a bit - prefer that to not enough
Brush with a little egg wash (egg beaten with a little water)
Bake in a hottish (200C) oven for about 15mins
Cool in the tins for a couple of mins then take out onto a cooling rack
Eat once cool enough - mincemeat is bloody hot for at least ten minutes
