Here's my recipe given to me by a chef from a fish keeping forum last year for making mince pie pastry. The mince pies were superb This is not a recipe for sweet paste (pate a sucre) as we call it in the trade. This is a better recipe:- 500g Plain flour 250g Butter 170g Icing sugar 2 Whole eggs 2 Egg yolks Method:- Mix the sieved flour, icing sugar and butter together gently until it forms a sand like texture. Blend the whole eggs and the egg yolks together. Add the eggs to the flour and mix in gently (do not overwork the pastry). wrap it in clingfilm and let it rest in the fridge for at least 2 hours. when rolling the pastry out be gentle with it or you will have a very hard pastry any other tips or recipes for anything Chrismassy?