Christmas Slice Recipe
Christmas Slice Recipe with Shortcrust Pastry, Mincemeat, Apricots, Egg and Sugar
INGREDIENTS
8 oz (225g) Shortcrust Pastry (for recipe click here)
12 oz Mincemeat
1/2 Can of Apricots
1 Egg White
Granulated Sugar
METHOD
Heat the oven to Mark 5 or 400F or 200C and have ready a baking sheet. Using three quarters of the pastry, roll it to form a rectangle approximately 12 x 17 inches (300mm x 430mm). Knock up the edges and transfer it to the baking sheet. Mix the mincemeat with 1 tablespoon of syrup from the apricots and 7 or 8 halves of apricots roughly chopped. Spread this mixture almost to the pastry edge.
Roll the remaining pastry, cut it into shape and use to make a lattice top, damp the edges to secure them to the base. Brush the lattice top with egg white and sprinkle with sugar. Bake in the middle of the oven for 20 minutes, then reduce the heat to Mark 4 or 375F or 190C and cook for a further 20 minutes. Serve hot or cold with sherry sauce.
Based on the Christmas Slice Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).