Mum's Mince Pies recipe with Coconut Topping

Preheat the oven to 350°F (180°C). Lightly grease a 12 hole cupcake pan.

Roll out the pastry on a floured surface to a roughly ¼-⅛ inch thick. Cut out with a 3 ½ inch round cutter and line your cupcake pan with the circles. Re-role pastry until it's all used. Place in the fridge.

For the coconut topping, place the flour in a mixing bowl and rub in the butter, with your fingers or a table fork.

Using all in one method beat together the flour mixture with the eggs and coconut until creamy and well combined.

Put a spoonful of mincemeat into the pastry-lined pan, filling it almost to the top.

Top with a spoonful of the coconut sponge to seal in the mincemeat.

Bake for 30-35 minutes or until golden brown.

Warm gently before serving with whipped cream. These can easily be frozen when cold for up to 8 weeks. Re-heat and eat.