Cook Time: 18 - 20 Minutes
What you need
Pastry
- 375g/12oz Odlums Cream Plain Flour
- 175g/6oz Butter or Margarine
- 150ml/¼ pint Cold Water
Filling
- Jar of Mincemeat
Topping
- 50g/2oz Odlums Cream Plain Flour
- 125g/4oz Shamrock Golden Caster Sugar
- 125g/4oz Butter (room temperature)
- 2 Eggs (beaten)
- 75g/3oz Shamrock Desiccated Coconut, plus 2-3 tablespoons extra
Recipe Steps
- Preheat oven to 190°C/375°F/Gas 5. Lightly grease two 12 hole bun trays.
- Place flour in a mixing bowl, coarsely rub in the butter/margarine. Add sufficient water (about 150ml/¼ pint) to mix to a soft dough.
- 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.
- Using the all-in-one method, beat together the flour, sugar, butter, eggs and the coconut until mixture is creamy.
- 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 18-20 minutes until golden brown. These can be frozen when cold.
