Prue’s Mince Pies

The lattice on these mince pies is really impressive, but you can top with a simple pastry lid if you prefer. Makes 12 170g plain flour 100g unsalted butter, diced 2tbsp icing sugar 1 egg yolk 2tbsp chilled water 1 egg, beaten FOR THE MINCEMEAT 25g raisins 25g sultanas 25g dried figs, chopped 15g chopped mixed peel 1 piece of stem ginger, finely chopped 20g pecans, chopped ¼tsp mixed spice 1tbsp whisky 25g soft light brown sugar 20g unsalted butter, melted 1 small firm pear, grated FOR THE BRANDY BUTTER 125g unsalted butter 125g icing sugar, plus extra for dusting Grated rind of ½ an unwaxed orange 3tbsp brandy YOU WILL NEED • 12-hole roundbottomed mince pie tin • 10cm round cutter

1 Make the pastry. Sift the flour into a mixing bowl. Then, using your fingertips, rub in the diced butter until the mixture resembles fine crumbs. Stir in the icing sugar.

2 Mix the egg yolk and chilled water together and stir into the flour mixture, first with a table knife, then with one hand. Add a bit more water, if necessary, but the pastry should not be damp.

3 Divide the pastry into two balls, wrap them in cling film and chill for 30 mins.

4 Make the mincemeat. Mix the raisins, sultanas, figs, mixed peel, ginger, pecans, mixed spice, whisky, sugar and butter together in a bowl. Fold in the grated pear.

5 To make the brandy butter, cream the butter and sugar together, until very light. Mix in the orange rind and brandy. Chill until needed.

6 Heat the oven to 200°C/ 180°C fan/gas 6. Unwrap a ball of pastry and roll out on a lightly floured worktop until 3mm thick.

7 Cut the pastry until 10cm rounds and use them to line a 12-hole mince pie tin, re-rolling the trimmings as necessary.

8 Fill each pie case ¾ full with mincemeat. Roll out the other half of the pastry, along with any remaining trimmings, and cut into 108 small strips, ½cm wide and a little longer than the diameter of the holes in the pie tin.

9 Weave nine strips to create a 5x4 lattice the same size as the top of the mince pie. Repeat until you have 12 completed lattices.

10 Dampen the edges of the pastry cases with a little water and top each with a lattice. Press down lightly on the edges to seal, then trim to neaten. Brush the tops with beaten egg and bake for 15-20 mins, until golden.

11 Remove from the oven and leave to cool in the tin for 5 mins. Transfer the mince pies to a wire rack and leave to cool completely. Dust with icing sugar, if you like, and serve with brandy butter.