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Posts Tagged ‘lard’

What you need:

For the pastry:

8oz / 200g self raising flour
2oz / 50g lard
2oz / 50g margarine or butter.

For the filling:

4oz /100g castor sugar
4oz / 100g margarine or butter
5oz / 125g currants or sultana’s
1 egg (beaten)

What you do:
pre heat the oven to 180C / 350F / gas mark 4

to make the pastry:
mix together the self raising flour, lard & margarine /butter.
Use the pastry to line a swiss roll size tin.

For the filling:
Beat the margarine /butter together with the castor sugar until fluffy.
Add the beaten egg & currants / sultanas & mix together.
Pour the mixture over the pastry spreading evenly.
Bake in the oven for around 10 to 15 mins or until lightly brown on top.
Leave to cool, then cut into slices.

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What you need:

8 oz / 227g of cold potato ( freshly mashed )
4 oz / 100g lard
1 egg
8oz / 227g self raising flour
pinch of salt.
2 baking trays lined with grease proof paper.

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Rub the lard into the flour Then add the salt & cold potato.
Blend well together , then bind together with the egg.
Roll out to 1/2 inch thickness & cut into circles.
Place onto the grease proof paper & cook in the oven for around 12 to 15 mins.
Serve hot.

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What you need:
12 oz/350 g plain flour
8oz/ 225 g butter, cubed or an half & half mix of margarine and lard
1 beaten egg + 1 cold water as needed
1 jar of mincemeat
icing sugar ( to dust )

To make the pastry…

Place the flour, butter  into a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the egg to the mixture and using a cold knife stir, add cold water a teaspoon at a time until the mixture binds but don’t make it too wet that it is sticky.
Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 1/8″/3mm thick. Cut circles to line the cups of your tin, don’t worry if the pastry doesn’t come to the top.
Fill the pastry lined tins 2/3 full with mincemeat.
Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the tarts or to be decorative, cut stars or other fancy shapes.
Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape.
Bake in the preheated oven for 20 mins or until golden brown. Remove from the oven and sprinkle with the icing sugar.

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