Clementine and sloe gin mince pies

Method

1. Begin by making the pastry. Put the flour, butter and a pinch of salt in a food processor and pulse to a wet sand consistency. Add half the clementine zest and 1 of the eggs, pulse again, then slowly drizzle in 2-3 tbsp water (you may not need it all) until it starts to come together. Tip out onto a floured surface and bring together into a dough, then put in a bowl, cover and rest in the fridge for 30 minutes.
2. Prepare the pie filling by mixing the mincemeat with nearly all the remaining clementine zest, the flaked almonds and sloe gin.
3. When you’re ready to bake the pies, heat the oven to 170°C fan/gas 5. Once the pastry has rested, roll it out to around 4mm thick. Cut out 9 x 9cm discs and 9 x 7cm discs, gathering the trimmings and re-rolling as needed. Line the muffin tray holes with the 9cm discs, then spoon in the mincemeat filling. Beat the remaining egg and brush a little of it around the rim of each pastry case, then top with the lids and use a fork to crimp shut. Make a small cross in each lid to let the air escape, then brush the tops with more egg wash. Sprinkle with a little demerara sugar.
4. Bake for 20 minutes. Leave to cool in the tin for 10 minutes so the pastry firms up a bit, then carefully remove and leave to cool on a wire rack. Finish with a sprinkle of the remaining zest and a dusting of icing sugar (if you like).