H+H Mince pies

• 600g mincemeat
• 2 satsumas, segmented and finely chopped
• 1 apple, finely chopped
• 1 lemon zested
• a little icing sugar, for dusting

For the pastry

• 380g plain flour
• 265g unsalted butter, softened
• 130 caster sugar, plus extra for sprinkling
• 1 large egg, plus 1 beaten egg for glazing

Method

• Place 380g plain flour and 265g softened unsalted butter in a bowl and rub together to a crumb consistency.
• Add 130g caster sugar and 1 large beaten egg, and mix together.
• Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
• Wrap the pastry in cling film and chill for 10 mins.
• Scoop the mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
• Heat oven to 220C/200C fan/gas 7.
• Roll out the pastry to 3mm thick.
• Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
• Re-roll out the pastry to cut 16 7cm lids and press them on top to seal.
• Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
• Bake the mince pies for 15-20 mins until golden brown.
• Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.