The Irish Foodie

Using a sweet shortcrust pastry, cut out discs of pastry and fill with some mincemeat, cover with another disc. Dip your finger into a bowl of water and run it around the inside perimeter of the top disc. This helps seal the pastry.  Brush with beaten egg and bake in a hot oven at 180 deg until browned.  Cool and dust with icing sugar.

and I use the word chef in the loosest sense of the word. Many of these so called chefs would run screaming out of a professional kitchen. I yearn for a real book written by a real cook and not a celebrity famous for what they look like or who their spouse is.

I plan on opening the can of soup pictured in August 2013 10 years after it's best before......