To make 12 small pies
Shortcrust pastry
100 g Unsalted butter 
200 g plain flour 
2 tablespoon cold water 
6 dessert apples peeled, cored and sliced
I jar home made mincemeat 
4 tablespoons Apple or red current jelly to glaze


Heat the oven to I80°C
Grease a 12 hole bun tin
Rub the butter into the flour and add the cold water. Pull together into a dough and roll out thinly.
Cut into 12 rounds and line the tin one pasty disc in each. Place in the fridge to chill.
Peel slice and core the apples
Stuff half an apple with mincemeat and place in each pastry case. Add a pastry cutout shape on the top and bake for 20 minutes.
Melt the jelly in a pan and glaze each pie while still warm.

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