Place your oven on to 170 degrees. In a bowl sift the flour and add the oil and the spread.
With you hands rub together the pastry so it becomes fine crumbs.
Now add water.
Using a fork or a palate knife bring the mixture together. On a floured surface place the dough on it.
With your hands quickly bring it altogether, if you have hot hands it helps to cool them first under a tap of cold water. Then wrap with cling film and place in the fridge for 10 minutes or so.
Take a quarter off from the dough ball and set aside.
Making sure your work surface is lightly dusted, carefully roll out the dough! It needs to be about half a centimetre thick.
Now in a baking mould tray, or foil moulds as here, rub lightly a small amount of butter to the mould so they dont stick. Choose a cutter which just fits, carefully place in.
Now add a tablespoon of the mince meat mixture do not over fill them.
Be creative roll out the remaining pastry for The lids and place on top.
Beat an egg and brush over the top of the pies. Then sprinkle with caster sugar. Place in the oven for 20 to 25 mins until golden.
Lift out of the oven, leave to cool.
