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Professorial Mince Pies


500 grams Shipton Mill Spelt Flour
250 grams Trex
2 teaspoons Brandy
2 eggs
Teaspoon of lemon juice


Rub in Trex and Flour (or use mixer on slow).
Add 1 egg yolk, lemon juice, water and mix to dough consistency.
Leave dough in fridge for 1 hour.
Roll out pastry, then cut tops and bottoms for pie cases.
Place pie case bottoms in a pie tin, and brush with beaten egg white.
Fill pie cases with mincemeat plus optional brandy.
Add tops to pie cases putting a "breathing hole" in centre,
Pinch tops and bottoms together to create “pie”.
Brush tops of pie cases with beaten egg.
Sprinkle with cinnamon and grated nutmeg.
Bake for approx. 10 minutes at gas mark 6.