Sweet Rich Shortcrust Pastry - cooking recipe

Ingredients

225 g plain flour
115 g butter, diced must be cold
50 g lard, diced must be cold
25 g icing sugar
1 egg, lightly beaten
1 orange, zest of, grated plus
2 -3 teaspoons orange juice
1 pinch salt

Preparation

Sift the flour and salt into a bowl.
Add the butter and lard and rub into the flour until it resembles breadcrumbs. This can be done in a mixer or use a special pastry tool or your fingers.
Stir in the icing sugar and orange rind.
Add the egg and the orange juice gradually until you can bring it together to form a smooth dough. Its essential that the pastry isn't overworked, too much handling makes it tough.
Put in a plastic bag and refridgerate for half an hour.
Remove from fridge and roll out using to make the mince pies with the mincemeat. Bake at 180C for 15-20 minutes.