Mini Mince Pies

1. Preheat the oven to 200^oC, gas mark 6, 400^oF.

2. Sift the flour with the salt.  Rub the butter into the flour until a breadcrumb texture is achieved, stir in the lemon zest.

3. Beat the egg and fruisana with the lemon juice and work gently into the crumbs to form a smooth dough.  It may be necessary to add another tablespoon of lemon juice.  Wrap in greaseproof paper and allow to relax in the fridge for 30 minutes before using.

4. Then remove the pastry from the fridge and allow to come to a cool room temperature before rolling.

5. On a lightly floured board, roll out the pastry to 2mm thick.  Stamp out 7.5cm (3 inch) rounds with a fluted pastry cutter.  Place in the bases of patty tins.  With the remaining pastry, cut out the shape you desire as a lid, e.g a star or a circle.

6. Fill each pastry case with 2 teaspoons of mincemeat.  Brush the edges of each case with a little milk and place lids on top.  Brush the tops with the egg and milk.

7. Place in the oven for 15-20 minutes and bake until pale golden.  Serve warm.

Makes 18 pies

225g plain flour
Pince of salt
115g butter, diced
Finely grated zest of lemon
1 small egg
2tbsp lemon juice
25g Fruisana Fruit Sugar
Egg and milk to glaze