It would not be Christmas without a tray of freshly baked mince pies on your table. Our chef Sean Smith has taken the pain out of pastry making with our house-made dry mix. Simply add our decadent mincemeat filling to impress your dinner guests.
Method:
Crumb 240g butter into to the flour mix.
Add one egg and slowly add into the bowl.
Keep mixing by hand until a dough forms. Rest for 1-2 hours in the fridge.
Bring to room temp before rolling. Don’t forget to purchase a jar of our The Pantry at CLIFF Luxury mincemeat for the most delicious mincemeat filling.
Ingredients:
