Mince Tarts & Mince Pies

Our recipe

Makes 24 open mince tarts or 12 closed mince pies.

Servings

100 g	Plain White Flour or
100 g	Fine Wholemeal Flour or
100 g	Gluten Free Plain White Flour
200 g	Mincemeat
50 g	Butter
2 tbsps	Water

Using a fork mash the butter into the flour until it resembles breadcrumbs.
Stir in just enough water and quickly bring the pastry together into a ball of dough. Add a few more drops of water if this does not happen easily. (If using wholemeal or gluten free flour make the dough slightly sticky then wrap it in film and rest it for 15 minutes)
Put the pastry out on a floured surface and roll it into a large rectangle.
Press pastry cutters or a cup into the dough to make 5cm/ circles.
Lift the circles into an oiled tart baking tray.
Spoon a little mincemeat into each small tart.
Bake in a pre-heated oven for 12/15minutes.
To make a mince pie brush the outer edge of each tart with water.
Press a circle of pastry over the tart sealing the edges.
Prick the top of each pie with a fork.
Bake in a pre-heated oven for 15/18minutes.