Mince Pies

Start by gathering all your ingredients. In a large clean bowl, combine 350 grams (2 3/4 cups) flour, 225 grams (1 cup) cold and cubed unsalted butter (or a mix of butter and lard), and a pinch of salt.

Quickly rub the butter into the flour using your fingertips until the mixture resembles rough sand.

Mix in 1 beaten egg using a cold knife.

Gradually add cold water, a teaspoon at a time, stirring until the dough binds together but isn’t sticky.

Wrap the dough in plastic wrap and chill it in the refrigerator for at least 15 minutes, up to 30 minutes.

Preheat your oven to 400°F (200°C / Gas Mark 6). Prepare a muffin or bun tin for the size of the tarts you wish to make (a standard 12-cup tin works well).

Lightly dust a work surface with flour and roll out two-thirds of the pastry to 1/8 inch thick. Cut out circles to line the cups of your tin. It’s okay if the pastry doesn’t reach the very top of each cup.

Fill the pastry-lined tins two-thirds full with mincemeat.

Roll out the remaining pastry to the same thickness and cut smaller circles for the lids, or get creative and cut stars or other shapes for a decorative touch.

Moisten the edges of the tart bases with a little water and press the lids or shapes on top. Make a small hole in the top of each pie with a sharp knife to let steam escape.

Bake the pies in the preheated oven for 20 minutes (or 15 minutes if making canapé-sized pies) until golden brown.

Allow the pies to cool, then sprinkle them with confectioners' sugar.

Serve the mince pies and enjoy.