Sift the flour and salt into the potato and rub in the butter with your fingertips. Bind with the water, wrap in cling film and put in the fridge for an hour.
Roll out the pastry on a floured board and, using a pastry cutter, cut into twelve circles. Grease six patty tins and line with half of the circles. Put a heaped teaspoon of mincemeat in each. Brush the underside of the remaining circles with milk and cover each little tart, pressing down the edges firmly. Brush the tops with milk and sprinkle with a little sugar. Prick the pastry tops with a fork two or three times.
‘I appreciate the potato only as a protection against famine, except for that I know of nothing more eminently tastleless.’
La Physiologie du Goût, by Brillat-Savarin, 1826.
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