Mince pies

• mincemeat↗1 large jar

  (about 600g)

• satsumas↗2

  segmented and finely chopped

• apple↗1

  finely chopped

• lemon↗zest 1

  zest 1

• icing sugar↗little

  for dusting

• plain flour↗375g g
• unsalted butter↗260g g

  softened

• caster sugar↗125g g

  plus extra for sprinkling

• egg↗1 large

  plus 1 beaten egg for glazing

Step-by-step instructions

1. 1

   Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.

2. 2

   Add 125g caster sugar and 1 large beaten egg, and mix together.

3. 3

   Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.

4. 4

   Wrap the pastry in cling film and chill for 10 mins.

5. 5

   Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.

6. 6

   Heat oven to 220C/200C fan/gas 7.

7. 7

   Roll out the pastry to 3mm thick.

8. 8

   Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.

9. 9

   Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.

10. 10

    Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.