Caribbean Mince Pies

Method

• step 1

  Preheat oven to 200 C (fan ovens 180) or gas mark 6

• step 2

  For the pastry:

• step 3

  Sift the flour into a mixing bowl, add the butter and rub with your fingertips until it has the consistency of fine breadcrumbs.

• step 4

  Mix in the icing sugar.

• step 5

  Make a well in the centre and add the egg yolks and about a tablespoon of cold water to make a soft dough. Knead gently until smooth and no longer sticky.

• step 6

  ALTERNATIVE: Put all the ingredients in a food processor and blend until it looks like dough!

• step 7

  Chill the pastry dough while you are making the mincemeat

• step 8

  For the mincemeat:

• step 9

  Put all the ingredients apart from the rum into a saucepan.

• step 10

  Cook on a low heat, mixing frequently, until everything is soft and thoroughly combined

• step 11

  Remove the pan from the heat allow the mixture to cool, stirring occasionally

• step 12

  Once cold, mix thoroughly (optional: stir in the rum at this point)

• step 13

  Construction: you will need a round pastry cutter and a bun tin:

• step 14

  1.Roll out your pastry to about 3mm (eighth of an inch) thickness

• step 15

  2.Cut one large circle for the base, and a smaller one for the lid

• step 16

  3.Place the base in a bun tin and loosely fill with the mincemeat mixture

• step 17

  4.Put the lid on top and pinch around the edge to join it to the base

• step 18

  5.Optional: brush the lid with milk or a beaten egg to glaze

• step 19

  6.Repeat until all your pastry and mincemeat is used up!

• step 20

  Bake for around 20 minutes until golden, remove from the oven and cool for 5 minutes before placing onto a wire rack. Cool and dust with icing sugar before serving!