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200g plain flour ½ level teaspoon of salt 50g lard 50g margarine Water to mix Mincemeat Milk to glaze
Pre-heat oven gas mark 7, 220°C, 425°F. Sift flour and salt into a bowl. Add the fat, cut in small pieces with a knife. Rub it in, using your fingertips until the mixture is like fine breadcrumbs. Add water 2 teaspoons at a time, stirring with a round bladed knife until the mixture forms large lumps. Use your fingertips to bring the mixture together and knead lightly into a ball. Roll out three-quarters of the pastry. Using a fluted cutter slightly bigger than the cupcake tins, cut into rounds. Place one round into each cupcake tin, press it in well but take care not to stretch pastry. Roll out the remaining pastry and cut out shapes using a star cutter for the top. The trimmings can be kneaded together again and re-rolled to give more pastry stars if required. Put a good teaspoon of mincemeat into each case. Place a star on the top of each pie. Brush the tops with a little milk or beaten egg. Place in the oven near the top and cook for 20 - 25 minutes or until pastry is firm and golden. Remove from tins straight away and place on a cooling tray. Before serving, reheat gas mark 4, 180°C, 350°F, for about 10 minutes sprinkle with a little sieved icing sugar.
Tip: You could add some chopped dates, cherries, walnuts and even a little brandy, whiskey or Cointreau to the mincemeat to make them a little more luxurious.
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