MINCE PIES TOPPED WITH GRANOLA

You’ll need

● 225g cold butter, diced

● 350g plain flour

● 100g golden caster sugar

● 280g mincemeat

● Lizi’s Original Granola for topping

● Icing sugar to dust

Method

1. To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt.

2. Combine the pastry into a ball – don’t add liquid – and knead briefly. The dough should be fairly firm, like shortbread dough.

3. Preheat the oven to 200C/gas 6/ fan 180C.

4. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon 280g mincemeat into the pies.

5. Roll out the pastry for the lids and use a star cutter, big enough to reach the edges. Top the pies with their lids. You don’t have to use a star cutter, you can use any shape you desire.

6. Bake for 20 minutes until golden.

7. Leave to cool in the tin for 5 minutes, then remove to a wire rack.

8. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.