Preheat oven to 190°C.
Sieve flour for the pastry into a bowl add the low fat spread and lightly rub it in until evenly distributed. Stir through Hermesetas Granulated then bind the ingredients together with enough cold water to make a fairly stiff dough. Knead lightly on a floured working surface then wrap in cling film and chill until required.
Roll out the pastry and cut out 20-24 large fluted rounds and as many smaller rounds as possible. Cut a small star from the centre of some of the smaller rounds so some pies can be topped with just a pastry star and others with a cut out star top.
Line 20-24 bun tins with the larger rounds. Fill with mincemeat then cover with the smaller rounds brushing the pastry surface with cold water so they stick together. Bake for 12-15 minutes until golden brown the sprinkle with Hermesetas Granulated while still warm.