Halwai December 16, 2017


• 225 gms – Plain Flour
• 125 gms – Caster Sugar
• 100 gms – Ground Almonds
• 125 gms – Margarine (room temperature)
• 1 – Egg (beaten)
• A little water, if necessary
• 450 gms – Mincemeat
• Icing Sugar


  1. Preheat oven to 200C/400F/Gas 6. Lightly grease patty/bun tins.
  2. Put flour, sugar and ground almonds into a mixing bowl and mix well together.
  3. Rub margarine through the dry ingredients. Add the egg and water, if required and mix to a soft dough.
  4. Turn onto a lightly floured board and gently knead.
  5. Cover with cling film and keep in fridge until ready to use. The pastry will keep for about three days.
  6. Roll pastry on a floured board and cut rounds with a cutter to fit greased bun/patty tins. Put a teaspoon of mincemeat in each and cut a ‘lid’ from remaining pastry to put on top.
  7. Bake for about 15 minutes or until golden brown.
  8. Dust with icing sugar.