Festive 'Mince' Pies with Whisky Orange Buttercream

An old festive favourite - though I know its nowhere near Christmas!

Simple but effective...

For the Pastry:
Margarine (half the amount to flour)
Plain Flour
Castor Sugar (always around 2/3oz)
Sprinkle of Cinnamon and Nutmeg
Very Cold Water to mix

Make the pastry by rubbing in the flour with the margarine - make sure the margarine is cold to work with. Add the sugar and spices. Mix to form a soft dough with the very very cold water (you can put ice in it if you want). Wrap in cling film and put in fridge for half an hour.

Next, take out dough and cut in half. Roll both out thinly. Using a round cutter and a star shaped cutter cut equal amount of both out of the dough rolls. Line a non stick mince pie tin and place the round pastry in them.

For the Mincemeat and the Whiskey Orange buttercream -
Good quality vegan mincemeat
Margarine
Whisky
Icing sugar
Orange rind and orange juice

Put a dollop of mincemeat in the cases, cover with foil and bake in a preheated oven 180C until golden. Put the star shaped pastry on a separate baking sheet, brush with melted margarine and a sprinkle of sugar. Bake until golden.

Mix the whisky buttercream by putting all the remaining ingredients in a bowl and whisk until creamy. Put a dollop on top of the cooled mincemeat pies and top with the cooled stars. Sieve a little icing sugar on the top and...

Voila!