Countdown to Christmas

Mince Pies

Makes 12

Ingredients

For the pastry

250g plain flour

40g chilled white margarine

90g chilled butter

2 tbsp icing sugar

cold water to mix

1 jar luxury mincemeat

Method

Rub the fats into the flour using your fingertips. Stir in the icing sugar and bind together with a little cold water to form a medium firm dough. Rest the pastry in the fridge for 30 minutes.

Roll out the pastry to the thickness of a pound coin. Press out pastry discs, using a 3" round cutter. Line a bun tin with the circles of pastry, fill with approx 1 dessertspoon of mincemeat, brush the edges with a little milk and place on the lid on top. Gently press down the edges to seal.

Prick the centre of each pie with a fork and brush with milk.

Bake for 10 minutes. Remove from the oven and dust with icing sugar.

When cool store in an airtight container.

To freeze: Open freeze on a tray, when firm place the pies in a poly box.

Defrost at room temperature and warm in a preheated moderate oven for 5 minutes.

Serve with brandy butter or whipped cream.

Tips

Before filling, mix 2 tbsp brandy or whisky into the mincemeat and stir to combine.