Mince pies can be enjoyed after dinner or with tea and coffee as a mid-morning or afternoon snack. Whether you buy pre-made pastry or make your own, they always taste better straight out of the oven.

If you’re making your own pastry:

• 375g plain flour
• 260g unsalted butter
• 125g caster sugar
• 2 large eggs

For the filling:

• 600g of mincemeat
• 2 satsumas
• 1 apple
• 1 lemon
• A sprinkling of icing sugar

Pastry

1. Rub the plain flour and softened butter together in a bowl until it becomes a crumb consistency.
2. Pour in the caster sugar and mix. Beat 1 of the eggs and add into the mixture, stir well.
3. Add a sprinkling of flour to your work surface. Tip the mixture out the bowl, fold on the surface until it all comes together.
4. Wrap the pastry mixture in cling film, cool in the fridge for 10 minutes.

Filling

1. Pre-heat the oven to 220°c (200°c fan).
2. Prepare the fruit. Peel and segment the satsumas, finely chop up the apple and zest the lemon.
3. Empty the mincemeat into a bowl, adding the satsumas, apple, and lemon zest.
4. Take the pastry out the fridge, roll out onto a lightly floured surface until it is 3mm thick.
5. Use a round cookie cutter (around 10cm) to cut the pastry into 16 pieces. Place each pastry circle into the holes in a muffin tin.
6. Spoon portions of the mincemeat into each hole. Beat the second egg, brush a small amount over the edge of each pie.
7. Re-roll the pastry out, use a 7cm round cookie cutter to create the lids.
8. Place the lids over each of the holes, glaze with the excess egg and sprinkle a small amount of caster sugar over the top.
9. Use a knife to make a small slit in the top of each lid.
10. Bake for 15-20 minutes until golden brown. Once cooked, leave to thoroughly cool before dusting with icing sugar.

Keep your eye out for more easy Christmas recipes to make this festive season.

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