Mince Pies with Sweet Pastry

Serves: 12 (makes 12 pies)

Preparation time:
Mincemeat: 10 minutes plus 12 hours marinating time
Mince pies: 20 minutes (assuming mincemeat has already been made)

Cooking time:
Mincemeat: 3 hours (mincemeat sufficient for 56 pies)
Mince pies: 12-15 minutes

Method

The mincemeat

Mix all the ingredients together, cover and leave to marinate in a cool place for 12 hours to allow the flavours time to develop

Preheat the oven to its lowest setting

Transfer to an ovenproof dish, mix in 4 tablespoons of water, cover with foil and cook for 3 hours

Check the consistency, adding 2-3 tablespoons more water if you feel it is too dry.

Cool and then pack into sterilised jars, cover with a waxed disc and seal

Store in the fridge

This method renders (melts) the suet and coats all the ingredients in fat to help prevent fermentation

The mince pies

Preheat the oven to 200°C.

Sift the flour into a bowl, add the spread and rub in using fingertips until the mixture resembles breadcrumbs.

Stir in the SPLENDA® Granulated.

Add the egg yolk with 2-3 tablespoons of cold water and bring the mixture together to form a dough.

Lightly flour the work surface, roll out the pastry to ½cm (¼ inch) thickness.

Cut out fluted circles 7cm (2¾ inch) diameter for pie bases and 6cm (2⅜ inch) for tops (or for a more festive touch use a star cutter) re-rolling the pastry when necessary.

Carefully place the pastry bases in a patty tin and spoon in a dessertspoon of mincemeat.

Brush the edges of the tops with water or a little beaten egg, place on top of the mincemeat and seal with the pastry bases.

Make a small slit in the top of the pastry to allow the steam out and bake for 12-15 minutes until golden.

Cool in the tin for 5 minutes before carefully transferring to a wire rack.

Serve warm or cold.

Can be stored in an airtight container for 2-3 days in the fridge.