Sweet mince Squares

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Makes 12 squares

  • Pastry
  • 6oz Flour
  • 6oz Farola
  • 3 oz Castor sugar
  • 6 oz Butter or block margarine


  • 1 Jar ready made mincemeat
  • 1 bramley apple
  • 1 tbsp sugar

To make the pastry

Melt the margarine and stir in the dry ingredients. That is it! Do not try to roll out. Press 3/4 of the mix into the bottom of a swiss roll tin, spread over the mince and sprinkle over the remaining crumbles of pastry. Bake 160 c for 35-45 mins. The pastry may seem soft when it come out of the oven but firms when cooled. Dust with some castor sugar before cutting into squares when cold.

Ingredients available from our shop

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.