To make 24 mince pies, preheat the oven to 180C/350F/Gas mark 4 and lightly grease 2 mince pie tins.
In a large bowl, rub the butter into the flour by hand (or use a food processor) until the mixture resembles breadcrumbs. Add water to form a soft dough. To add a golden colour to the pastry, sprinkle with a little turmeric & cinnamon.
Roll out the dough onto greaseproof paper (dampen table surface to make paper stick).
Cut the dough into rounds with a cookie cutter (or rim of a glass).
Line your mince pie tin and fill with 1-2 tsp of fruit mince. Top with pastry lids. Crimp edges.
Bake for 20 minutes, then remove from the tin when still warm and cool on a rack. Serve with whipped coconut cream (recipe below) and try not to eat all at once…
Put the unopened can in the fridge for a few hours or overnight. Open and scoop out the top layer of coconut cream, leaving behind the watery liquid (can be used later to add to smoothies or other recipes).
Whip up the coconut cream with an electric mixer (or hand whisk) for a few minutes.
Add as a topping to nut bread/muffins, fruit sundaes, or puddings or store in the fridge for 2-3 days. It is delicious as a topping for hot chocolate instead of ‘normal’ cream, and wonderful combined with cinnamon and mashed sweet potato as a dessert, or simply as a snack with berries (sprinkle dessicated coconut on top).