Shortbread Mince Pies with Last-minute Mincemeat

The buttery pastry on these mince pies will convert any mince pie dodger. The mincemeat can be made and used immediately; no need for maturing. If you can’t find mixed peel, use extra mixed dried vine fruits instead.

Hands-on time 30min, plus cooling and chilling. Cooking time about 30min. Makes 12

FOR THE MINCEMEAT

 125g mix of raisins, sultanas and currants

 25g mixed peel

 Finely grated zest and juice 1/2 orange  60g light brown soft sugar

 1tsp ground cinnamon

 25g vegetable shredded suet  25ml calvados or brandy FOR THE SHORTBREAD PASTRY  215g unsalted butter, chilled and cubed

 325g plain flour

 75g caster sugar

 1 medium egg, beaten TO SERVE, OPTIONAL

 Icing sugar, to dust

1 For the mincemeat, put all the ingredients, except the calvados/ brandy, into a medium pan. Heat gently, stirring, until the sugar dissolves, about 10min. Remove from the heat, leave to cool for 5min, then stir in the calvados/ brandy. Cool completely (it will thicken).

2 For the pastry, pulse the butter, flour, sugar and a pinch of fine salt in a food processor until the pastry clumps together. Alternatively, rub the butter into the flour and salt using your fingertips. Add the sugar and work until the pastry comes together. Tip on to a work surface, shape into a disc, wrap and chill for 20min to firm up.

3 Break off ⅔ of the pastry and shape into 12 equal balls. Drop a ball into each hole of a 12-hole bun tin. Press/work the pastry in each hole to make it line the base and sides.

4 Divide the mincemeat between the pastry cases. Shape the remaining pastry into 12 balls. Working 1 at a time, flatten a ball in the palms of your hands to make a pie lid. Alternatively, roll the total lid pastry between 2 sheets of baking parchment to 3mm thick and stamp out 12 circles using a

7cm round cutter, rerolling the trimmings as needed.

5 Lay the circles on top of the mincemeat and press the pastry edges together to seal. Chill for 20min to firm up.

6 Preheat oven to 200°C (180°C fan) mark 6. Brush the tops of the pies with beaten egg. Bake for 20min, or until lightly golden. Leave to cool in the tin for 10min, then transfer to a wire rack. Serve just warm or at room temperature, lightly dusted with icing sugar, if using. PER MINCE PIE 341cals, 4g protein, 17g fat (11g saturates), 41g carbs (19g total sugars), 1g fibre TO STORE Once cool, keep in an airtight container at room temperature for up to 5 days. To serve warm, reheat on a baking tray in an oven preheated to 180°C (160°C fan) mark 4 for 5-7min.