Instructions

1. Sift the flour and icing sugar into a large bowl and crumble over the margarine. Using your fingertips rub the margarine into the flour until you have a mixture that resembles coarse breadcrumbs. Form a dough and wrap it in cling-film. Chill for minimum 15 minutes before using.
2. Preheat the oven to 200°C. Grease a shallow cupcake or scone tin.
3. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut out 12 circles with a pastry cutter (or a mug), large enough to fill the base of the tin holes. Gently press the disks into the holes and fill them with about 1 teaspoon of mincemeat.
4. Bake for 20-25 minutes until the pastry is cooked through and lightly golden.