Clementine mince pies

Simple homemade pastry makes these pies special enough for a gift, and it’s easier than you may think.

MAKES 12 PREP 1 hr plus 30 mins chilling COOK 20 mins EASY V

500g mincemeat (vegetarian, if needed)

4 clementines, zested, 2 juiced

3 tbsp triple sec

For the pastry

300g plain lour, plus extra

for dusting

175g cold unsalted butter, cubed 1 egg yolk (freeze the white to use

in another recipe)

2 tbsp icing sugar, plus extra

to serve

To make the pastry, pulse the flour and butter together in a food processor to a breadcrumb-like texture. Add the egg yolk and sugar, then pulse again until the mixture starts to clump together into a dough. If it’s not clumping, add ice-cold water, 1 tsp at a time, and pulse again until a dough forms. Cut away a third of the dough, then wrap both pieces and chill for 30 mins.

Combine the mincemeat, clementine zest and juice, and the triple sec in a large bowl. Heat the oven to 200C/180C fan/gas 6. Divide the larger block of pastry into 12 pieces, then roll into balls. Roll each out to a thin circle on a lightly floured work surface. Use these pastry discs to line a 12-hole cupcake tin, then divide the mincemeat between them.

Roll the smaller piece of dough out on a lightly floured surface, then use a small star cutter to stamp out shapes. Use these to decorate the top of each mince pie.

Bake for 20 mins, or until the pastry is golden. Remove from the tin, leave to cool completely on wire racks, then dust with icing sugar. Will keep in an airtight container for up to five days.

PER SERVING 346 kcals • fat 15g • saturates 8g • carbs 47g • sugars 28g • ibre 2g • protein 3g • salt none