Christmas Mince Pies (Fruit)
1 Bottle fruit mince
2 cups flour
1/2 tsp salt
125g margarine
2 Tbs white sugar
100ml ice water
1 Tbs lemon juice
Mix the lemon juice and ice-water in a glass and set aside in the fridge to keep chilled
Sift flour and salt together
Rub in margarine then mix in the sugar
While mixing sprinkle in the water/lemon juice mix to keep mixture at correct texture
Once mixed, roll thinly for pastry and cut into rounds (2 sizes, 1 slightly smaller than the other for lids)
Place larger rounds in a DEEP muffin tray and fill with ~1 tsp fruit mince per pie
Rub small amount of water mix to the lips of each pie before placing the lid on and sealing with a fork around the edges
Brush the tops with milk and pierce a small hole for steam to escape while cooking
Bake at 200C for ~25min until golden brown
Remove from oven and while still hot, dust with icing sugar
Note: Instead of using a muffin tray, half-moon pies can also be made by placing the fruit mince in the middle of each round and folding this in half, following same directions as above for sealing and cooking.