Preheat your oven 190°C/170°C Fan/Gas Mark 5.
Spritz the pie tray or foil cases with a little Frylight.
Sift the flour into a bowl and add salt, vanilla essence and low fat spread. Cream the mixture together and add a little water if needed to form a ball.
Wrap in clingfilm and place in the fridge for at least an hour.
After chilling in the fridge, dust a work surface with flour and roll out the pastry to approx 5mm thick. Using a small glass or a round pie cutter cut 24 rounds to line your cases or pie tray.
Using a metal spoon divide the mincemeat into each pie.
Reroll your pastry and cut stars to place on top of each pie.
Place into the oven and bake for 15 – 20 minutes or until golden.
Remove and place each pie on a wire rack to cool.
These pies will keep for 3 to 4 days in an air tight container. They are not suitable for freezing.