I have a confession to make, and given that it's nearly Christmas I'm hoping for a bit of goodwill. I don't make my own pastry for mince pies. I used to, every year, and every year I'd end up with butter under my fingernails, flour on the ceiling and pastry that was, at best, about as good as the stuff from the supermarket.
So I've stopped. Life is short, December is busy, and a ready-rolled sheet of shortcrust is one of the great inventions of the modern age. What I do instead is put my effort into the filling, which is where the flavour is anyway.
So I've stopped. Life is short, December is busy, and a ready-rolled sheet of shortcrust is one of the great inventions of the modern age. What I do instead is put my effort into the filling, which is where the flavour is anyway.
