[mrs bouquet]

I like pastry and I like Mincemeat, but often leave the pastry lid.  Here is a nice change:

Mincemeat Buns:

12 oz mincemeat
8 oz currants
2 eggs
5oz caster sugar
5oz soft butter or marg
8 oz S.R.Flour
32 Paper cake cases.

Combine all ingredients in a bowl and beat for 2 mins.
Divide the mixture evenly in 32 cases, or into bun tins if preferred.
Bake in a heated oven 160c, 325f, Gas 3.    Cook for 25 - 30 minutes until golden and springy.  Transfer to cool.
This is a good way to use up  left over mincemeat, I add some old to some new, if I think it needs it add a very small drop of /Sherry/Brandy or whatever, if the mincemeat looks very dry.   You can also add a few chopped nuts, or angelica.

Hope you like them.    regards,   Mrs Bouquet

[mumofstig]

Alternatively make mince pies with a Frangipan topping, rather than a pastry lid - they went down really well here, last year
Frangipane Mince Pies | Paul Hollywood

[WeavingGryphon]

Half and half mincemeat and either apple jam or Val's recipe apple butter.
Husband's developed an addiction.