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Coconut Mince Pies

Ingredients

Pastry
375g/12oz Odlums Cream Plain Flour        
175g/6oz Margarine
150ml/1/4 Pint Cold Water

Filling
Jar of Mincemeat

Topping
50g/2oz Odlums Cream Plain Flour
125g/4oz Caster Sugar
125g/4oz Butter (room temperature)
2 Eggs (beaten)
75g/3oz Shamrock Desiccated Coconut, plus 2 - 3 tablespoons extra

Method

1. Preheat oven to 190°C / 375°F/ Gas 5. Lightly grease two 12 hole bun trays.
2. Place flour in a mixing bowl, coarsely rub in the margarine. Add sufficient water (about 150ml/1/4 pt) to mix to a soft dough.
3. Turn onto a lightly floured board and gently knead. Roll out pastry on a floured board and cut out 24 discs and place in the prepared tins. Place in the fridge while making topping.
4. Using the all-in-one method, beat together the flour, sugar, butter, eggs and the coconut until mixture is creamy.
5. Put a spoonful of mincemeat into each of the pies and then top with a spoonful of coconut mixture. Sprinkle a little more coconut on top and bake for 18 to 20 minutes until golden brown. These can be frozen when cold

Recipe Note:

Nowadays bun tins vary in size, so the size of the spoonful depends on the size of the tin used.