Filling
1 cup prepared mincemeat
3/4 cup chopped peeled apple (1 small)
1/4 cup sugar
1/4 cup chopped dried apricots

Glaze
1/2 cup powdered sugar
2 teaspoons lemon juice (2 to 3 tsp)

Heat oven to 375F. Grease large cookie sheet. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, brown sugar and salt. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Stir in sour cream, mixing lightly with fork. (Dough may be crumbly.) Divide dough in half; shape each into a ball. Flatten balls; smooth
edges. Roll each ball lightly on well-floured surface to 16x8-inch rectangle; cut each into
four 8x4-inch rectangles, forming 8 rectangles.

In small bowl, combine all filling ingredients. Place about 1/4 cup filling on 1 end of each small rectangle. Fold pastry in half over filling; press edges with fork to seal. Cut slits in several places on top of each pastry square. Place on prepared cookie sheet. Bake at 375F for 15 to 25 minutes or until golden brown. Cool
slightly. Combine glaze ingredients; drizzle over each pastry square. Serve warm or cool. 8
pastries.

High Altitude: About 3500 Feet: For easier handling, add additional sour cream to pastry
mixture, 1 tablespoon at a time, until dough is just moist enough to hold together.