Name: Shortcrust pastry
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 420.00 g flour cake; 20.00 ml castor sugar; 200.00 g butter Butro; 2.00 eggs large, yolk only; 60.00 ml water iced; 450.00 g fruit mincemeat; 25.00 ml brandy; icing sugar

Recipe Disclaimer

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Ingredients (8)

420.00 g	flour — cake
20.00 ml	castor sugar
200.00 g	butter — Butro
2.00	eggs — large, yolk only
60.00 ml	water — iced

FILLING

450.00 g	fruit mincemeat
25.00 ml	brandy
	icing sugar

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Method:

Sift the flour into a large bowl, add the sugar and make a well in the centre of the mixture. Place the Butro, egg yolks and water in the well. Using your fingertips, blend the ingredients in the well together, then gradually draw in the flour from the sides. Continue to mix until the flour is evenly mixed in and the mixture resembles coarse breadcrumbs.
Knead slightly to form a firm dough, then cover with clingwrap and refrigerate for 30 minutes. Roll out on to a floured surface and cut out about 48 circles big enough to line patty pans. Place 24 of the circles into greased patty pans. FILLING: Mix the fruit mince and brandy together and spoon 5-10 ml of fruit mince into each pastry case. Top with the remaining pastry circles and press edges to seal. Alternatively, use pastry cutters to cut out shapes (such as stars or Christmas trees) from the remaining pastry circles and place on top of the filling. Bake in preheated oven for about 10 minutes, until pastry is golden. Remove from the oven and allow to cool, then dust with icing sugar to decorate.
Makes: ± 24
Preparation time: 45 minutes
Baking time: 10 minutes
Oven temperature: 200 ºC