280g/10oz plain flour
125g/4½oz icing sugar
50g/2oz cocoa powder (low fat if possible)
200g/7oz low fat spread or butter
2 free-range egg yolks
500g/1lb 2oz ready-made mincemeat
2 clementines, zest and juice
2 tbsp milk
1 free-range egg, beaten
Preheat overn to 200C/400F/Gas 6
Mix the flour, icing sugar, and cocoa powder together in a bowl. Mix in the butter with your fingertips until the mixture resembles breadcrumbs.
Stir in the egg until the mixture comes together in clumps (you may need to a little cold water). Knead the dough briefly until smooth, wrap in clingfilm and leave to chill in the fridge for one hour.
Mix the mincemeat, clementine zest and juice together in a bowl.
Remove the pastry from the fridge, and roll out to a thickness you prefer for your cutters.
Fill each hole with a teaspoon of the mincemeat mixture and pop the tops on them
Brush the top of each mince pie with beaten egg
Bake in the oven for 20-25 minutes, or until the pastry is cooked through.