Nigella's Pastry for star topped mince pies:
200g plain flour (OO italian, preferably - but I've never seen this in the wilds of EmmyLouville!)
60g trex
60g unsalted butter
juice of 1 orange
pinch salt
beaten egg to glaze, icing sugar to dust
("Please don't think these will taste better if you make the pastry out of butter rather than the butter and Trex mixed; it's the vegetable shortening which makes the pies so celestially light (although by all means use lard if you object to 'fake' fats). And it's the acid in the orange juice that makes the pastry especially tender.")
Combine flour and fats to make 'breadcrumbs' then put in freezer for 20 mins.
Sqeeze orange and add salt and put in fridge. Blitz in food processor, adding salted juice down funnel (of course you can always do this by hand etc).
Pulse until dough looks like it's about to cohere; you want to stop before it does even if some OJ is left.
If more liquid is required use iced water. Take out of processor and combine to a dough.
Make dough into 2 discs, cover with cling film and put in fridge for 20 mins to rest.
Roll out thinly etc. Fill with Delia's mincemeat.
Makes light, beautifully fragile mince pies. And d'you think Nigella will 'ave me for plagerism?