Ingredients:
9-inch pastry crusts
Mince meat (nonesuch is great)
Brandy butter
1 1/8 C softened butter substitute
1 C white sugar
1 C brown sugar
4T+ brandy
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Directions:
Preheat the oven to 400F.
Lightly flour the pastry dough, and roll it out so it is almost double the size it came rolled in.
Cut an equal number of top circles and bottom circles out of the pastry using the rim of a two slightly different sized glasses. Roll out each circle a lit bit more. You should get 12 tops and 12 bottoms out of 1 9-in pastry crust.
Dust a cupcake tray with flour. Put the larger circles of pastry into each cupcake hole. Fill each shell about 1/2 full with mince meat. Place the smaller circles of pastry on the top and pinch the edges together.
Bake for 15-20 minutes, until the edges of the pastry start to turn golden brown.
Meanwhile, mix the brandy butter ingredients in a food processor (add brandy to taste but go slowly) and chill overnight in an airtight container.
Mince pies are best served warm with brandy butter on top.