‘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.



My Account

Spotlight

Most read

Social

Calendar

See all events