Short crust pastry

Mince pies

Ingredients

butter
sugar
plain flour
egg
water or milk if necessary

Equipment

mixing bowl
spoon
knife
tart tin
small spoon
pastry cutters (optional)

oven:
time in oven: 20 mins

preparation time:
rubbing fat into flour
roll out and cut pastry

There is more information under
Measure out the and sugar, and then . Mix in the egg. If the dough is still too dry, add a little milk or water, but be careful not to add too much.
Roll out the pastry, and use as you wish, say, for mince pies.
Put the tin in the oven. Mince pies or jam tarts need to cook for about 20 minutes. When cooked, check to see if the filling has come out of the pies (like mine!). If this happens, get the pies out of the tin straight away. If the sugary mixture cools down, it will harden, and it will be hard to remove the pies. Unfortunately, the pies are fragile when just cooked, so it can be tricky to get them out of the tin. A spoon can be useful to lever them and lift them out carefully.
Can be eaten hot or cold.
This is a rich short crust patry. You can make it without sugar or egg. The general proportions are twice as much flour as butter.