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Mincemeat and Apple Round

ingredients

1/3 cup (75 g) butter or block margarine
1 2/3 cup (175 g) self raising (self rising) flour
1/3 cup (65 g) sugar
1 egg, beaten
45 - 60 ml (3-4 tbsps) milk
2 - 3 tbsp (30 - 40 ml) mincemeat
1 cooking apple, peeled
1 level tbsp (15 ml) Demerara (raw) sugar

method

1. Grease a baking sheet.

2. Rub the fat into the flour and stir in the sugar.

3. Add the egg and sufficient milk to give a fairly firm dough, knead lightly and cut into 2 pieces.

4. Put on a floured board and roll out one half quite thinly into a round.

5. Transfer to the baking sheet and spread with mincemeat to within about 1 cm (1/2 in) of the edge.

6. Grate the apple coarsely and spread thinly over the mincemeat.

7. Roll out the remaining dough to make a lid; damp the edges of the dough on the tray,

8. cover with the lid and press the edges firmly.

9. Knock up the edges and make a small slit in the centre.

10. Brush the top with milk and sprinkle with brown sugar.

11. Bake in the oven at 190°C (375°F) mark 5 for 20 - 25 minutes, until golden and crisp.

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