Ingredients:

12 oz. (350g) Shortcut Pastry

1 lb. (450g) Mincemeat

Icing Sugar

Milk or Egg for glazing

An ounce or two of brandy or rum - if desired

Preheat oven to 425°F / 210 °C

Method:

(1) Roll out the pastry to about one eigth of an inch in thickness. Using 3 inch and 2¼ inch circular cutters, cut out 20 large and small circles.

(2) Line 2½ circular patty pans with the larger circles. Fill the rounds with mincemeat. At this point if you wish to add some brandy or rum, you should do it now.

(3) Dampen the edges of the smaller pastry circles and position on top of the larger, filled circles.

Make a slit in the top of each pie.

(4) Brush the tops of each pie with a little milk or egg to glaze.

(5) Bake in the top of a preheated oven at 425F / 210C for 15 - 20 minutes, until the mince pies are a golden brown in colour.

(6) Cool on a wire rack then dust with icing sugar.

Ingredients:

12 pounds whole turkey
1/4 cup olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Preheat oven to 450°F

Method:

(1) Wash and dry turkey inside and out. Rub turkey lightly with olive oil, salt and pepper .
(2) Cut a long length of aluminum foil, enough to wrap loosely around the turkey. Lay it across the bottom of your roasting pan with edges overlapping the sides of the pan. Place a rack on top of the foil and set the turkey breast-side up on the rack. Bring ends of foil up around turkey and crimp together along top of turkey. Foil should be loosely wrapped around turkey and crimped together at ends.

(3) Put turkey in oven and roast for 15 minutes. Turn heat down to 375°F and cook until done.

Use following chart to gauge time: 8-10 pounds: 2-2/12 hours; 10-14 pounds: 2 1/2-3 hours; 14-20 pounds: 3 1/2-4 hour.
During roasting, the bird should be basted occasionally and turned 3 times, that is, rolled onto all of its sides. Open foil to do this and turn turkey first on one side, then on another, then upside down. Finally, turn it right side up and remove foil for final browning.
The turkey is done when you stick a fork, knife, or skewer in and clear juice (as opposed to pink) runs out.

A meat thermometer inserted into the part of the bird without touching the bone will read 180°F. Do not overcook.

Remove turkey from oven and let sit 15-30 minutes before serving so that juices will be reabsorbed by the flesh.
Carve the turkey and transfer to a serving tray.

Ingredients:

50g (2oz) butter
1tbsp oil
1 large chopped onion
100g (4oz) breadcrumbs
1tbsp chopped fresh sage

Method:

(1) Heat the butter and oil, and cook the onion until softened. Stir in the breadcrumbs, sage and seasoning.
(2) Put in a baking dish and cook in a preheated oven at 350ºF / 180°C for 40 mins.