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| INGREDIENTS | METHOD |
| 150g/6oz Barkat Flour Mix 75g/3oz margarine 25g/1oz sugar 1 egg 2 or 3 tablespoons of water 1 jar Gluten Free Mince meat |
1. Rub margarine into Barkat Flour Mix until mix resembles fine breadcrumbs. 2. Stir in sugar, add egg and enough water to form dough. 3. Knead the dough until it leaves the bowl clean. Roll pastry out to about quarter inch thick. 4. Cut Out discs and place onto a bun tin. 5. Put 1 teaspoon of mincemeat into each disc 6. Gather scraps of pastry together and knead again. Roll pastry out and cut out the tops and place on pies. 7. Bake for 20 mins Delicious served warm, sprinkled with icing or casting sugar. Variations 1. Make 1 large pie instead of small pies. 2. Mincemeat flan - line a flan case with pastry and fill with mincemeat. 3. Bake for about 30 mins. When cold make a water icing (Icing Sugar and water) Flavoured with rum or brandy and pour over top of flan. |