My Mum's Mince Pies recipe with Coconut Topping won me over so easily that I'm not sure I could ever live life without them!
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.