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 thesilverfox
Sunday, January 03, 2010 |
Traditional English Mince Pie PastryI am looking for a recipe for a Traditional English Mince Pie Pastry, can anyone assist? |
 promfh
Sunday, January 03, 2010 |
Re: Traditional English Mince Pie PastryThis is as authentic a source as I have on hand. Passed from from my Grandmother in Belfast. From “Irish American Cookery Book”, by: Lucien Memminger, 1937 PLAIN PIE CRUST.
Mix and sift 2 cups pastry flour with 1½ teaspoonfuls salt
and work in 2/3 cup of lard, using the tips of the fingers. Moisten with ½ cup cold water and toss of the mixture on a slightly floured board, pat and roll in rectangular shape, spread with1 tablespoonful lard and dredge with flour. Cut in thirds, length wise; pile strips on top of one another. Fold in halves and then in quarters. Again pat and roll out. Cut in halves. Makes two crusts. —F. M. Farmer.
PASTRY
8 oz. Flour
3 oz. Lard
2 oz. Butter
Yolk of egg
Few drops of lemon juice
Mix with finger tips lard, butter, and flour, until like bread crumbs. Drop egg to make a nice dough. Roll out on floured board in a long strip then fold each end to centre and turn both sides also to centre and roll out again. Repeat the same thing twice.yolk in centre with lemon juice and a little cold water
This pastry is best when made three days before using and kept in a cold place, covered. —Ruby Lindsey.
While we're on the topic:
MINCE MEAT.
¾lb. sugar.
¾ lb. suet.
¾ lb. raisins.
¾ lb. currants.
¾ lb. apples.
6 oz. mixed peel.
1 teaspoonful ground allspice.
1 teaspoonful cinnamon.
1 teaspoonful cloves.
¼ teaspoonful ground mace.
1 grated nutmeg.
1 lemon, rind and juice.
1 orange, rind and juice.
1 glass rum.
1 glass whisky.
1 lb. almonds.
Method
Mix the usual way and seal securely. — B. McCann, College Park.
Let us know how it comes out for you. |
 JimBoCols
Thursday, January 28, 2010 |
Re: Traditional English Mince Pie PastryI just added a recipe that could not be move authentic. I am from England, and this is what they serve in the little country pubs out near Dunstible (Very rual).
Let me know if you like it Ta!
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