‘Homemade’ mince pies

16 December, 2005
Page 34 
RHM Foodservice (Reading, Berks) says its McDougalls High Yield Pastry Mix and Robertson’s Mincemeat give mince pies a homemade taste.
The pastry mix is blended with cold water using a beater on a slow setting until the dough is formed. It should then be left to rest in a cool place for 15 minutes – ideally in a polythene bag in the fridge as this will make it easier to handle – then rolled out to the thickness and cut to the required size.Before putting in the oven, pile each one high with Robertson’s Mincemeat.

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