Preheat the oven to 190C, 375F, Gas mark 5 and grease a baking sheet. Sift the flour
and salt into a mixing bowl add the margarine and rub it into the flour until the
mixture resembles fine breadcrumbs then stir in the sugar .
Add the egg, 1 tablespoon at a time until it begins to stick together adding some
of the milk if necessary. Using one hand, collect the mixture together and knead
lightly to form a fairly soft dough.
Divide into two equal pieces. Place one piece on a floured board and roll out into
a 20cm/8inch square, 1cm/1/2inch thick and place on the greased baking sheet.
Spread with the mincemeat and sprinkle the apple evenly over the top.
Roll out the remaining dough into another 20cm/8 inch square, 1cm/1/2inch thick
and use to cover apple with this. Dampen the edges of both pieces of dough and
press firmly together. Brush with milk, sprinkle with Demerara sugar and bake
towards top of oven for 20 minutes, or until golden.
Serve hot with Custard or Brandy Butter as a dessert, or cold at tea time.
Traditionally served at Christmas or Easter.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.