Mince Pies

For the pastry:

175g/6oz plain flour

100g/3½oz polyunsaturated margarine

cold water to bind

For the filling:

12-16 teaspoons mincemeat

a little milk for glazing

Place the flour and margarine in a bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs.  Add enough water to form a smooth dough.

Chill the dough in a refrigerator for 30 minutes then roll out on a lightly floured board.  Using a (6 cm), 2½ inch cutter and a small star/holly cutter, cut out an equal number of bases and stars.

Place the pastry circles in patty tins and spoon a teaspoon (5ml) of mincemeat into each.  Place a star or holly shape on top of each pie.  Bake in a pre-heated oven at 200⁰C (400⁰F), Gas Mark 6 for 10-15 minutes.  Brush with a little milk and sprinkle with a little caster sugar if desired when the pies come out of the oven.  Serve warm. 

Makes 12-16

Suitable for freezing

  

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