Mincemeat Eccles Cakes

Ingredients:

For the Pastry:
360g plain flour
120g lard
120g margarine
240ml cold water
1/2 tsp vinegar

250g mincemeat for filling (use commercial mincemeat or any of the mincemeat recipes here
40g butter

beaten egg white to glaze
granulated sugar to decorate

Method:

Sift the flour into a bowl. Cube the butter and margarine and add to the flour. Rub the fat into the flour with your fingertips until the mixture resembles fine breadcrumbs. Combine the water and vinegar then add enough of this to the flour mixture to bring the mix together as a dough. Wrap in clingfilm and set aside to chill in the refrigerator over night.

The following day, combine mincemeat and butter in a pan and heat over a low flame until the fat and sugar have melted then take off the heat and set aside. Take off the heat and set aside to cool. Meanwhile, remove the pastry from the refrigerator and turn onto a lightly-floured surface. Roll until quite thin then cut with a pastry cutter (or the top of a glass or cup) into rounds about 10 to 12 cm in diameter.

When the mincemeat mixture has cooled enough to be handled place spoonfuls of the mixture in the centre of each circle. Fold the edges up and pinch the seams closed. Turn the pastry over so it sits on the seal then flatten slightly and cut three slits on the top of each Eccles cake. Brush the top with a little beaten egg white and scatter some granulated sugar on top.

Transfer to a greased baking tray and place in an oven pre-heated to 180);C. and bake for around 20 minutes, or until the pastry is golden. Allow to cool completely on a wire rack before serving.

Find more Christmas Recipes Here.