Makes 12 deep mince pies

Mince pies recipe

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Takes 25 minutes to make, about 25 minutes to bake, plus chilling and cooling

350g plain flour, plus extra for dusting
175g unsalted butter, chilled and cubed
500g mincemeat (see recipe)
1 egg, lightly beaten
Icing sugar, to dust

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1. Make the pastry. Put the flour, butter and a good pinch of salt into a food processor and whizz briefly until the mixture resembles breadcrumbs. Add 3-4 tablespoons cold water and briefly whizz again until the mixture comes together. Tip out onto a lightly floured surface, bring into a ball and knead lightly until smooth. Wrap in cling film and chill for 30 minutes.
2. Preheat the oven to 190°C/fan170°C/gas 5. Cut the pastry into 2 unequal pieces, about two-thirds to one-third. On a lightly floured surface, roll out the large piece of pastry to about 3mm thick. Using a 10cm round, plain cutter (or ramekin), stamp or cut out 12 circles, re-rolling the trimmings, if necessary. Carefully mould into a deep 12-hole muffin tin – don’t worry if the pastry bunches together slightly, simply smooth out with your fingers. Divide the mincemeat between the pastry cases, filling each one three-quarters full.
3. Roll out the smaller piece of pastry as before and use a 7-8cm round, plain cutter to stamp out 12 lids. Brush the edges of the pastry bases with water, lay a pastry lid on top and press the edges together to seal. Brush each pie with egg. Bake for 25 minutes or until golden and piping hot. Cool in the tin for 5 minutes, then carefully transfer to a wire rack.
4. Serve the mince pies warm or at room temperature, dusted with icing sugar.

Nutritional info

Per pie: 347kcals, 17.1g fat (9.9g saturated), 4.1g protein, 43.6g carbs, 19.7g sugar, trace salt

Chef's tip

To make the pies, you will need a 10cm round, plain cutter (or you can use a ramekin); a 7-8cm round, plain cutter; and a deep 12-hole muffin tin. To store, cool the mince pies, then keep in an airtight container in a cool place for up to 5 days.

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