Two weeks ago I made a big mince tart. I love mince pies, but sometimes they have a bit to much pastry. My grandparents came, and we decided to make a huge mince tart.
We used all butter pastry, and my mum's homemade mince meat.
Here is the pastry recipe:
(I needed more water)
(From Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie)
(Sorry, but it is in cups :( )
1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup (1 stick)cold unsalted butter, cut into 1/4 inch pieces
1/4 of a cup cold water
Combine the flour, sugar, and salt in a large bowl. Toss well, by hand, to mix. Scatter the butter over the dry ingredients, and toss to mix. Using a pastry blender, two knives, or your fingertips, cut and rub the butter into the flour until it is broken into pieces the size of split peas. Sprinkle half the water over the dry mixture. Toss well with a fork to dampen the mixture. Add the remaining water in 2 stages, and continue to toss an mix, pulling the mixture up from the bottom of the bowl.
Test the dough by squeezing some of it between your fingers; if it seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the dough and work it in with your fingertips. Using your hands pack the dough into a ball, as you would pack a snowball. Flatten the ball. Pack it in cling film, and put in the fridge, for an hour, or overnight before rolling.
For the pie filling, pre-bake the crust for 10 min, before putting in the mincemeat, and creating lattice work. Then bake for 15-20 min.