None!

Nutrition	%GDA	Range
Energy Kcal	176
Protein	3.36%
Other Carbohydrate	7.04%
Sugar	16.14%
Fat Saturated	17.77%
Fat Unsaturated	6.86%
Fiber	4.56%
Sodium	4.10%
Salt	4.32%

1. Preheat the oven to 200C/400F/Gas Mark 6. 2. Weigh out the fats (which can be straight from the fridge), cut them into chunks and add them to the bowl of a processor. Sift the flour (plus extra for dusting) into a mixing bowl, tipped in to join the fats. Add a little salt, then process until the mixture is crumbly and blended. 3. Add 3 tablespoons of water, process again, and then remove the dough to the mixing bowl. 4. Bring it all together with the hands, adding a few more drops of water to make dough that leaves the bowl clean. 5. If no processor, rub the fat, in small pieces, into the sifted flour and salt till it resembles fine breadcrumbs, then add the water to make dough. Pop it into a plastic bag to rest for 30 minutes in the fridge, it makes easier to roll out. 6. Divide the dough in half on a well-floured surface. The mince pies depend on how thinly the pastry rolls - roll it out as thinly as possible, use the large cutter to cut out rounds. Place the cutter on the pastry and give it a sharp tap not tempted to twist at all. Place the rounds in the patty tins, adding one rounded teaspoon of mincemeat to each one. 7. Roll out the other half of pastry and repeat the exercise with the smaller cutter. Then dampen the edges with milk and press lightly into position on top of the mincemeat to form lids, sealing the edges well. (Chill the mince pies at this stage if you don't want to cook them straightaway.) 8. Brush the pies with milk, make 3 snips in the top of each one with scissors, bake them on the top shelf of the oven for 20-25 minutes. 9. Cool them on a wire rack and, when absolutely cold, pack carefully between layers of baking parchment in plastic freezer boxes. 10. *To make this recipe gluten-free:* Use gluten-free white flour, but adapt the quantities to 10