Foolproof mince pies recipe

By Lizzie Kamenetzky

Christmas isn't Christmas without mince pies and this foolproof mince pies recipe is your friend. These nibbles can be frozen.

1. Sift the flour and a pinch of salt into a large bowl and, using your fingers, gently rub in the butter and lard until it resembles breadcrumbs. Add 2-3 tbsp ice-cold water, a little at a time, until it comes together in a soft dough. Knead gently into a ball, wrap in cling film and chill for 15 minutes.
2. Preheat the oven to 220°C/fan200°C/gas 7. On a lightly floured surface, roll out half the pastry until 3mm thick. Take a 7.5cm fluted cutter and stamp out 24 shapes, then use to line 2 x 12-hole patty tins. Place a heaped tsp of mincemeat into each pastry case.
3. On a lightly floured surface, roll out the remaining pastry and, using a 7cm fluted cutter, stamp out 24 lids. Brush the pastry edges with milk and cover the pies. Decorate the pies using any leftover pastry.
4. Pierce a hole in each mince pie, brush with milk and bake for 12-15 minutes until golden brown. Remove from the tins, sprinkle with caster sugar and serve warm or cold.