Fruity Mince Pies

These traditional Christmas favourites are delicious served hot with cream. This version has an unusual iced topping that is baked on

Method:

1. Use 20 tartlet tins. Sift the flour into a bowl; mix in the ground almonds, zest and sugar. Rub butter into flour mixture until the mixture resembles fine breadcrumbs. Use a round-bladed knife and mix in the egg until the dough comes together. Gather into a ball; knead briefly on a lightly floured work surface until smooth. Wrap in cling film; chill for 30 minutes.

2. Preheat oven to 200°C (400°F, gas mark 6). Roll out the dough very thinly; cut out 20 rounds 6cm (21⁄2in) in diameter with a fluted cookie cutter. Gather the trimmings and roll again very thinly; cut out 20 rounds 8cm (3in) in diameter.

3. Place larger rounds in the tins. Fill with fruit mince; top with 1 tsp brandy butter. Brush edges of pastry with a little milk and place a smaller round on top of each pie, pressing the edges together to seal.

4. Brush the tops with the milk and make a hole in the lid of each pie. Bake in the centre of the oven for 25 minutes or until golden brown. Remove from oven, leave to cool in the tins for 5 minutes, then lift out onto a wire rack to cool for 10 minutes.

5. For the icing, whisk the egg white until frothy, then beat in the sifted icing sugar. Spread a little icing over the top of the mince pies and arrange them on a baking tray. Bake at 200°C (400°F, gas mark 6) for 5–10 minutes or until the icing has browned a little and the pies are heated through. Leave them to cool for about 5 minutes before serving.

Makes: about 20 Preparation: 40 minutes Cooking: 35 minutes Chilling: 30 minutes

Ingredients:

• 215g plain (all-purpose) flour

• 80g ground almonds

• Finely grated zest of 1 orange

• 2 tbsp caster sugar

• 150g butter, chilled and cut into small cubes

• 1 egg, lightly beaten

• About 550g fruit mince, bought or homemade

• 125g brandy butter, bought or homemade

• 2 tbsp milk

• 1 egg white

• 185g icing sugar, sifted

Quick extra thrifty method:

1. Preheat the oven to 180°C. Line two baking trays with baking paper.

2. Using electric beaters, beat the butter and sugar in a bowl until light and creamy. Add the egg and milk and beat until well combined.

3. Sift the flour, bicarbonate of soda and ginger over the butter mixture. Put the golden syrup in a microwave-safe jug and microwave on high for 10–20 seconds, or until warm. Add to the butter mixture and stir until well combined.

4. Turn the dough out onto a lightly floured surface and gently knead. Roll the dough between two sheets of baking paper until 3mm thick. Using gingerbread men cutters, cut out shapes from the dough and place on the baking trays.

5. Bake for 15 minutes, or until golden and firm to the touch. Remove from the oven and leave to cool on the trays. Decorate as desired, using icing and sweets. Store in airtight containers.

Decorating tip: You’ll find decorating sweets and easy-to-use tubes of coloured icing in your local supermarket.

Makes: about 20 Preparation: 15 minutes plus decorating time Cooking: 15 minutes

Ingredients:

• 125g butter, at room temperature

• 115g caster sugar

• 1 egg

• 1 tbsp milk

• 375g plain flour

• 1 tsp bicarbonate of soda

• 3 tsp ground ginger

• 2 tbsp golden syrup or treacle icing and coloured sweets, to decorate