Gemma's Mince Pies

Method
Prep:15min  ›  Cook:15min  ›  Ready in:30min 

1. Together, add the hard margarine and lard to the flour. Rub together until resembles breadcrumbs.
2. One at a time, add a tablespoon of water, and fold round with a knife. Repeat until no excess flour is left around the bowl. Mixture will be crumbly, but should hold its shape when rolled into a ball.
3. Sprinkle your surface, dough and rolling pin with a little flour (to reduce sticking). Place dough on surface and roll out, until about 1mm thick.
4. Get a circular cutter (a little bigger than the circular dip in your bun tin), and cut 12 circles out of your pastry.
5. Gently press down on the pastry into your bun tin dips, making sure you do not stretch it too much.
6. Add a teaspoon of mince meat into each of your cases.
7. Find another circular cutter (this time roughly the same size as the dip in your bun tin), and with the remaining pastry cut 12 circles out.
8. Brush a little water on the edges of your pastry cases in the bun tray, and stick the circles you've just made on top of the cases.
9. Prick a fork lightly on each top of the mince pie. Brush a little milk over each mince pie, and pop into the oven at about 180 C - 200 C for 15 minutes.

Tip

You know when your pastry's done when it doesn't stick to the sides of the bun tin.