Mince pies

Method

• Step 1

  Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed. Add the orange zest and chopped cherries and mix well.

• Step 2

  Place the flour, sugar and butter in a food processor and process briefly until resembling breadcrumbs. Then slowly add the eggs. (If you don’t have a food processor, rub the butter into the dry ingredients by hand and then stir in the eggs.)

• Step 3

  Bring the mixture together with your hands, wrap in cling film and chill for an hour in the refrigerator.

• Step 4

  Spread a small amount of flour over a work surface and thinly roll out the pastry. Use a fluted pastry cutter to cut out 12 circles (large enough to fill the base of the prepared tin). Press gently into each hole, then fill with the mincemeat.

• Step 5

  Cut out another 12 slightly smaller circles and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes.

• Step 6

  Preheat the oven to 200°C / 400°F / Gas 6. Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm.