Crisp brown flaky pastry - Mince Pies

Quantities for 1 jar of commercial mincemeat, makes 2 dozen little pies.

(Set your oven to 200degs C, or 425F)

1 lb flour, with a level teaspoon salt mixed in
6 oz lard
6 oz butter
7 fl oz cold water

Method:
Put the flour and salt into a large bowl (no need to sieve but you can if you want)
Cut the fats into 1 cm cubes and add to flour mix; stir to coat them.Add the water which will mix the flour into a sludgy paste with lumps: stir all this roughly together and turn out onto a well-floured tabletop. Knead just enough to make this very lumpy paste easier to handle; then press or squeeze, or even BANG with a rolling-pin, the mound into a rough rectangle, shaped like a paperback book.
Press this out to flatten a little, then fold the top third down, the bottom third up, (use a blunt knife or similar to do this) and turn the whole thing north-to-west. Flatten again with the rolling pin.
Repeat this process several times: it will get smoother and roll out flatter each time.
After three turns, wrap closely in foil or greaseproof and rest it for 15 minutes.
(It doesn't have to be in a fridge, but must be cool) (to keep the fats firm)
Then repeat the rolling and folding, say three more times.
By then it will be a smooth sheet that rolls out flat and far;
Wrap and rest and chill again before use; but, a note of caution; do NOT over-chill; if this gets too cold it may dry out and crack, and also, being hardened, it won't roll thin enough and may give a thick doughy result.
Finally when ready to bake, have your oven hot and lightly grease a sheet or two of patty tins.
Roll out your cool pastry, fairly thin.
If it is too cold to roll thinly, wait while it slackens a little.

Cut into circles, larger for lining, smaller for lids; (or any variation you like)
Put just a small teaspoon of mincemeat in each: any more is liable to boil over and run out making a mess!
Glaze the tops of the little pies by brushing with beaten egg.
Bake for 13 to 15 mins
Take out and remove from the tins while warm: if you leave it until they are cold, the syrup sticks the pies down like glue and they are much harder to remove!

These can be warmed a little to serve; shake a little icing sugar over to decorate.

re; mincemeat: recipes vary; the commercial kind is fairly ordinary but some of the home-made ones can be very coarse - choose one that you know you like, applying the trusty tastebud test!

It must be REAL lard and real butter; nothing else gives the same flaky result.