CHRISTMAS MINCE PIES

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No Christmas is complete without mince pies, and these are light and fluffy with a festive edge.
Makes 16 pies.

Ingredients
300 g Plain flour
50 g Icing sugar
150 g Butter
1 Egg yolk
1 tablespoon cold water
1 jar mincemeat (400g)
1 tablespoon Whisky

Method
Pre-heat the oven to 190C/gas mark 5.
Mix the flour, icing sugar and butter into a bowl and mix until fine breadcrumbs are produced.

Add the yolk and water to bind the mixture and mix until a pastry ball is produced. Wrap in cling film and chill in the fridge for 30 minutes.

Roll the pastry out onto a lightly floured board and cut 16 9cm circles with a  pastry cutter.  Press these into a cake tin, lightly pricking the base.

Mix the whisky and mincemeat together and spoon into the pastry cases. Re-roll the remaining pastry and cut lids for the pies using a star shaped template. Brush the pastry with milk and sprinkle with sugar.

Place into the oven for 20 minutes or until golden brown.

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