I followed the recipe to the letter!

Hello,

Send me a picture to feedback@deliaonline.com

Kind regards

Lindsey

Hello again,

Thank you for sending me the picture, it’s really helpful.

This is what I can see from the photo…

Your pastry is too thick; it needs to be about half the thickness again when you roll it.

You stretched the pastry when you rolled it, this may be because you didn’t rest it long enough or it was over chilled when you rolled it or you were too rushed when you rolled it and put too much pressure on the pin.

When you cut the rounds make sure you push straight down, don’t move the cutter side to side.

When you line the tin you need to make sure the pastry is pushed into the tin so it lines the edges and is slightly proud of the top. 

After filling with the mincemeat (probably using slightly less that you think), It’s important not to use too much water to stick the top to the base or it will not seal. Press the edge of the lid to the side of the bases firmly enough so that you couldn’t easily pull them apart. 

We do not have a cookery school video for mince pies but if you watch this video it shows all the basics (although you wont have as much pastry proud if the top and no need to tuck the lids round the bases).

Best wishes

Lindsey

Lesson 1. Shortcrust Pastry