Mince Pies

First of all make the pastry. This is much easier using a food processor, but you can of course make it by hand - simply mix the ingredients in a bowl. Cut the butter into small cubes so it will be easier to mix, and place into the food processor along with the flour, and sugar. Gradually pour a little water into the food processor funnel until the mixture forms into a soft dough - don't add water too quickly.

Wrap the dough in clingfilm and place in the fridge for an hour or so to make it easier to handle, but you really only need this step if you have formed the dough into a ball by hand - using the food processor means you should be able to proceed to the next step without having to wait for the dough to chill. Turn your oven on to 200 centrigrade.

Using a well-floured rolling pin, roll the dough out to a thickness of around 1-2 mm thick. Grease your baking tins well with a little butter or oil if they are not non-stick. The size of the rounds you cut from the pastry depends on the size of your tins - just make sure that each circle of pastry is large enough to come all the way up the sides of each tray indent.

Once you have lined each tray indent with a pastry bottom, place a teaspoon of mincemeat into each pie. Don't overfill! Add pastry top and seal the top and bottom by using your fingers to gently pinch them together around the edge.

Pour a little milk or egg white into a small jug or bowl. Using a pastry brush, gently brush a layer of milk or egg white over the tops of the pies. Now sprinkle around a quarter of a teaspoon of caster sugar over the top of each pie.

Place the trays of pies into your oven. They should take around 20 mins to cook - until they are just turning golden brown.

Cool on a wire rack, and sprinkle with icing sugar.

Eat