Mince Pies

 MINCEMEAT FILLING;

100g each of Prunes, Dates, Raisins and Nuts, chopped.

75g Brown Sugar

50ml Brandy

Juice of 1 Lemon

1 Teaspoon Mixed Spice

Pinch of Ginger

Mix all ingredients together and store in a sealed container in a cool place for a week.

SWEET SHORTCRUST PASTRY;

750g Plain Flour

15g Baking Powder

150g Sugar

250ml Oil

200ml Water

Mix dry ingredients, rub in oil, add water and mix to a soft dough.

Divide into two lumps 6:4 ratio for cases and lids. Divide each into 12 pieces, roll out into circles and press the bases into muffin trays. Spoon 1/12 of the Mincemeat into each base, cover with a lid of pastry and crimp the edges. Bake at 180C for 15 minutes or until golden.