150g/6oz Barkat Flour Mix
2 or 3 Tablespoons of water
1 jar Gluten Free Mincemeat
Rub margarine into Barkat Flour Mix until mix resembles fine breadcrumbs.
Mix in sugar, add egg and enough water to form a dough
Knead the dough until it leaves the bowl clean.
Turn pastry onto a floured board and knead until dough is pliable
Roll pastry out to about quarter inch thick.
Cut out discs and place onto a bun tin
Put 1 teaspoon of mincemeat into each disc
Gather scraps of pastry together and knead again. Roll pastry out and cut out the tops and place on pies.
Bake for 20 mins.
Delicious served warm, sprinkled with icing or casting sugar.