Saucy apple tartlets for Easter roast lamb recipe

# 6oz (150g) plain flour
# good pinch of salt
# one and a half oz. (40g) margarine
# one and a half oz. (40g) white fat
# cold water to mix
# one quarter pint of apple sauce
# 4 tbsp. red currant jelly
# 4 tbsp. Mint jelly

# Sift flour and salt; rub into fats, and mix with just enough cold water to form a dough then roll out thinly
# With a 3in. (7.5 cm) fluted round cutter, cut into 16 rounds, using up pastry trimmings as well
# Mould rounds carefully into tartlet tins