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For the pastry-
Sieve the flour in a bowl, then add the margerine, vanilla and
lemon zest.
Mix well until it gets a sandy texture.
Add the eggs and keep on mixing until it smooths out.
Wrap in clingfilm and refrigerate for minimum of 1 hour. Take
out the pastry at least 15mins before use.
For the mince pies-
Preheat the oven to 200C/gas 6/fan 180C.
Dust the worktop and roll out the pastry. Cut out and line well-
greased patty tins.
Spoon in the mincemeat and cover as desired.
Bake for 20minutes until golden.
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