|Mincemeat||1 1⁄2 Pound (500 - 700 Gram)|
|Flour||12 Ounce (375 Gram)|
|Butter||3 Ounce (90 Gram)|
|Vegetable fat||3 Ounce (90 Gram)|
|Iced water||3 Tablespoon|
To make the pastry, sift the flour and salt into a mixing bowl.
Add the butter and vegetable fat and cut into small pieces, then rub the fat into the flour until the mixture resembles breadcrumbs.
Stir in enough water to bind the mixture and knead to a dough.
Chill for 30 minutes.
Roll out two-thirds of the dough to about 6 mm/1/4 in thick.
Cut out sixteen 8 cm/3 in circles.
Use to line sixteen patty tins.
Place a spoonful of mincemeat in each dough-lined tin.
Roll out die remaining dough to 6 mm/1/4 in thick and cut out sixteen 6 cm/2 1/2 in circles.
Use these as lids and press the edges to seal.
Brush the pies with milk and bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 20 minutes or until the pastry is golden brown.
Sprinkle with the sugar and serve warm or cold.