Sign in  BBC navigation   Victorian mincemeat pies   For the
mincemeat For the shortcrust pastry   • 225g/8oz flour, plus
extra for dusting    • 115g/4oz butter or margarine, cut into
cubes    • Water, as necessary    • 4-6 tsp milk    • 1 tsp
sugar  Preparation method     2. For the mincemeat, mix all of
the mincemeat ingredients together in a large bowl, using your
hands, until well combined.    3. Transfer the mixture to a
saucepan and heat over a very low heat for 3-5 hours, stirring
occasionally, or until it has reduced to a thick, dark paste.
4. Meanwhile, for the shortcrust pastry, sift the flour into a
large mixing bowl. Add the butter or margarine cubes, then rub
them into the flour using your fingertips until the mixture
resembles fine breadcrumbs.    5. Gradually add the water, a
tablespoon at a time, stirring well until the mixture comes
together as a stiff dough.    6. Turn out the pastry onto a
lightly floured work surface and knead well until smooth and
elastic.    7. Roll out the pastry ont