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Velvet Pastry for Mince Pies

This perfect pastry recipe comes from Richard at Rayburn.

Ingredients:
450g plain flour
200g butter
85g vegetable fat
Grated rind of 1 large orange
Chilled orange juice
Milk for sticking lids on pies
Mince meat for filling
Icing sugar to sprinkle on the top

Method:
Sift the flour and rub the fat in until the mixture resembles breadcrumbs.
Stir in the grated rind and bind with the juice.
If making in a food processor go gently as it is easy to over process.
Chill before using for 30 minutes.
The mixture is very rich, and is best handled as little as possible.
Roll and cut out 24 x 5cm lids first. Then cut out 24 x 7cm bases, re-rolling as necessary.
Grease and line the tins then add just enough mincemeat before topping with the lids, using milk to stick them on. Brush with milk and make a small slit in each pie.
Bake for 20-30 minutes on the grid shelf on the floor of the main oven at 200C / 400F or gas mark 6 until golden.
The pastry is wonderfully crumbly, so you can freeze the pies raw in the tins and then when hard store them in the bags or boxes. They are then quick to bake from frozen as required.

Richard’s Velvet Pastry for Mince Pies
• 450g (1lb) plain flour
• 200g (7oz) butter
• 85g (3oz) vegetable fat
• Grated rind of 1 large orange
• Chilled orange juice
Sift the flour and rub the fat in until the mixture resembles breadcrumbs. Stir in the grated rind and bind with the juice. If making in a food processor go gently as it is easy to over-process. Chill before using for 30 minutes. The mixture is very rich, and is best handled as little as possible. Roll and cut out 24 x 5cm (2¼ inch) lids first. Then cut out 24 x 7cm (3 inch) bases, re-rolling as necessary. Grease and line the tins then add just enough mincemeat before topping with the lids, using milk to stick them securely on. Brush with milk and make a small slit in each pie. Bake for 20 – 30 minutes on the grid shelf on the floor of the Main Oven at 200°C (400°F), Gas Mark 6, until golden. The pastry is wonderfully crumbly, so I usually freeze the pies raw in the tins and then when hard store them in bags or boxes. They are then quick to bake from frozen as required.
– See more at: http://www.rayburn-web.co.uk/rayburn-owner/rayburn-recipes/occasions/richards-velvet-pastry-for-mince-pies#sthash.Y6LBFqeW.dpu

Richard’s Velvet Pastry for Mince Pies
• 450g (1lb) plain flour
• 200g (7oz) butter
• 85g (3oz) vegetable fat
• Grated rind of 1 large orange
• Chilled orange juice
Sift the flour and rub the fat in until the mixture resembles breadcrumbs. Stir in the grated rind and bind with the juice. If making in a food processor go gently as it is easy to over-process. Chill before using for 30 minutes. The mixture is very rich, and is best handled as little as possible. Roll and cut out 24 x 5cm (2¼ inch) lids first. Then cut out 24 x 7cm (3 inch) bases, re-rolling as necessary. Grease and line the tins then add just enough mincemeat before topping with the lids, using milk to stick them securely on. Brush with milk and make a small slit in each pie. Bake for 20 – 30 minutes on the grid shelf on the floor of the Main Oven at 200°C (400°F), Gas Mark 6, until golden. The pastry is wonderfully crumbly, so I usually freeze the pies raw in the tins and then when hard store them in bags or boxes. They are then quick to bake from frozen as required.
– See more at: http://www.rayburn-web.co.uk/rayburn-owner/rayburn-recipes/occasions/richards-velvet-pastry-for-mince-pies#sthash.CbsFjAtO.dpuf

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