1 1/2 cups plain flour
1 egg yolk
1 tablespoon water (approximately)
Sift flour into bowl, rub in butter, add sugar, egg yolk and enough water to mix to a firm dough.
Knead on a lightly floured surface until smooth. Cover and place in fridge for 30 minutes.
Roll pastry between two sheets of plastic food wrap to about 2.5mm thickness.
Cut into rounds large enough to line patty tins.
Fill with Fruit Mince (my fruit mince was a gift from Emma). Top with pastry or leave plain.
Bake in a moderately hot oven for 10 minutes. Cool in tins before removing.
Serve with icing sugar if topped or a spoonful of whipped cream if plain.