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Method

1. First choose which mincemeat flavour you’d like, then simply mix the ingredients together and set aside.

2. For the mince pies, dust your work surface and a rolling pin with a little flour, and roll out the pastry to £1 coin thickness. Stamp out the twelve lids first using a 7cm/2¾in round cutter. Now stamp out twelve bases using a 9cm/3½in cutter – you will need to re-roll the trimmings to get all twelve bases.

3. Push the pastry bases into the holes of a 12-hole fairy cake tin, then press the excess pastry flat around the rim to make a border. Brush some of the egg around the rims of the pastry, then spoon the mincemeat into the cases – you’ll want about 1½ tablespoons in each. Lay the pastry lids on top and press firmly around the edges to seal to the base. Use the 7cm/2¾in cutter to re-stamp the tops, neatening the edges and sealing at the same time. Brush the tops with the rest of the beaten egg, then sprinkle with the sugar. Use a small, sharp knife to poke a small hole in the top of each pie. Chill the pies for 15 minutes while you heat the oven to 200C/180C Fan/Gas 6.

4. Bake in the middle of the oven for 20 minutes, or until risen and pale golden-brown – don’t overcook or your pies might pop! Allow to cool for 5 minutes before carefully lifting from the tin, then serve warm or cold.