Mince Pie

Take a tin pie plate and line it with foundation paste (No. 135); on the edge fasten a puff paste (No. 146) band three-sixteenths of an inch in thickness and three-quarters of an inch wide; fill the hollow in the plate with mincemeat (No. 117), wet the edge and cover over with a puff paste flat the same diameter, fastening it on firmly to the edges, egg the surface and trace on top some fanciful designs with the tip of a small knife; pinch all around and push in the oven to bake for an hour to an hour and a quarter. As soon as done remove to the oven door, bestrew with fine sugar and replace it in the oven for a few moments to glaze.