Mince Pie/ Tarts.

Pastry.

12oz 350g SR Flour.

3oz 75g margarine.

3oz 75g white fat.

Water to bind.

Filling.

Jar of mince meat.

1 cooking apple peeled and grated.

Milk to glaze.

Oven at 180c, 350F Gas mark 4. Pyrex lid, bun tins.

1. Rub flour margarine and fat until it resembles breadcrumbs. Add water little at time till it forms a ball, place in fridge for half an hour.

2. Place mince meat in none metallic bowl, add grated apple and mix in. (if using large jar of mince meat add 2 grated apples.)

3. Roll out half of pastry (if doing pie) to 1/2 inch thick, place in Pyrex lid gently press into place, trim the edge.

4. Add mince meat. Roll out rest of pastry over the top, press edges together with thumb and index finger, gently brush top with milk, make a little slit in the middle. Place in oven, abke for 30-45 minutes until golden brown. Serve with custard, cream or warm with   ice cream.

For mince tarts, roll pastry 1/2 inch thick, using pastry cutter cut out and place into bun tins, place tsp full of mince, place in oven bake for 10-15 minutes till pastry is golden brown. Place on cooling rack, when cooled add glaze icing on top if desired. (For Christmas cut star shape out of pastry and place on top place in the oven.)

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