ALMOND-TOPPED MINCE PIES

100g soft pitted prunes, finely chopped (optional)

1 tbsp Armagnac or brandy (optional)

450g mincemeat

FOR THE PASTRY

280g plain flour, plus extra for dusting

140g cold unsalted butter, cut into small cubes

4 tbsp golden caster sugar

1 large egg, beaten

FOR THE TOPPING

140g soft unsalted butter

140g golden caster sugar

85g self-raising flour

100g ground almonds

2 large eggs, beaten

½ tsp almond extract

Handful flaked almonds

Icing sugar, to dust 1 Put the flour in a large bowl with 1/4 tsp salt. Add the butter and rub it in with your fingertips until the mix looks like fine crumbs. 2 Stir in the sugar, then slowly pour in the egg, stirring with a cutlery knife as you go to avoid any overly wet or dry patches. Scrunch to a dough with your hands, then knead briefly until smooth. Alternatively, pulse together the butter, flour and salt in a processor, then add the sugar and egg. Shape into 2 discs, wrap in cling film and chill for 30 mins (if you have time). 3 Heat oven to 190C/170C fan/gas 5. Mix the prunes and Armagnac into the mincemeat and set aside. Roll out the pastry on a lightly floured work surface until 3mm thick, cut into circles with a 7.5cm or 8cm round plain cutter and gently press into 2 x 12hole non-stick bun tins. 4 For the topping, beat together the butter and sugar with a wooden spoon, then add the flour, ground almonds, eggs, almond extract and a pinch of salt, and beat until smooth.

PREP: 40 MINS COOK: 20-25 MINS PLUS CHILLING SERVES 24

These festive favourites are encased in a rich, sweet shortcrust pastry and finished off with a frangipane topping that livens up every bite 5 Spoon the mincemeat into the tin (about 1 dessertspoon into each). Spoon over the topping, then smooth it to the edges of the pastry with a palette knife. Scatter over the flaked almonds. Can now be frozen for up to one month. 6

Bake for 25 mins from room temperature (or 30 mins from frozen) until the pies are golden, risen and the pastry feels firm at the sides. Leave to cool in the tin for 10 mins before transferring to a cooling rack. Dust with icing sugar to serve. Can be stored in an airtight tin for up to 3 days once they are cold.