Mincemeat piss

Name: mincemeat piss
Total time: 40 min
Yield: 0
Ingredients: 150 gram butter for the dough; 300 gram flour for the dough; 2 tablespoon flour for the dough; 1 tablespoon powdered sugar for the dough; 500 gram sour apple for the filling; 100 gram krent for the filling; 100 gram white raisin for the filling; 75 gram sukade snipper for the filling; 75 gram dried fruits for the filling; 25 gram ginger ball in syrup for the filling; 75 gram sugar for the filling; 75 gram butter for the filling; 1 lemon for the filling; 2 lemon for the filling; 1 mespoint clove powder for the filling

Ingredients

Directions

Grease the cake molds.
For the dough, mix the butter, flour and a pinch of salt in a bowl and cut the butter in the flour into small pieces with 2 knives.
Add 100 ml of cold water in portions and mix everything together with a fork (without kneading). The dough must be moist, but not too wet.
Press the dough together on a floured surface into a ball and leave covered in the refrigerator for about 20 minutes.
In the meantime, mix the ingredients for the filling ('mincemeat'). Preheat the oven to 200ºC.
Roll out the dough into a large piece and cover the cake molds with the dough. Put the filling in, but do not fill the molds completely.
Put the molds close together and place the rest of the dough. Roll over with a rolling pin so that the dough is pressed and fixed on the dough bottoms.
Cut away the excess dough and slightly press the dough into the molds. Prick holes in the dough lids with a fork and bake the mince pies in the oven for about 20 minutes until lightly browned.
Turn them from the molds, let cool and sprinkle with icing sugar.