ULTIMATE MINCE PIES

You may already have a mince pie recipe, but do try this one – we reckon it’s the best ever! Mmm…

MAKES 12 PREP 20min, plus chilling and cooling COOK about 20min

FOR THE PASTRY

175g (6oz) plain flour, plus extra to dust 75g (3oz) icing sugar, plus extra to dust 100g (3½oz) butter, cubed and chilled 1 medium egg, separated 1tsp vanilla extract FOR THE MINCEMEAT ½ eating apple (about 50g/2oz) 50g (2oz) dark brown soft sugar 25g (1oz) vegetarian suet 150g (5oz) mixed dried fruit 50g (2oz) glacé cherries, chopped ½tsp ground mixed spice

Zest and juice of ½ orange

3tbsp ruby port Put the plain flour, icing sugar and butter into a food processor. Pulse until the mixture resembles fine breadcrumbs. Add the egg yolk, 1tbsp cold water and the vanilla extract. Pulse again until the pastry just comes together. Tip out on to a surface, shape into a disc, then wrap in clingfilm. Chill for 30min. Meanwhile, coarsely grate the apple and put in a bowl with the sugar, vegetarian suet, dried fruit, glacé cherries, mixed spice, orange zest and juice, and ruby port. Stir together and set aside. Preheat oven to 190°C (170°C fan) mark 5. Roll out the chilled pastry on a lightly floured surface to 3mm (⅛in) thick, then stamp out 12 rounds with a fluted or plain 8cm (3¼in) cutter (re-roll the trimmings as necessary). Use the rounds to line a 12-hole bun tin and fill with the mincemeat (including any liquid). Re-roll the pastry trimmings and stamp out a smaller shape (stars or holly leaves are nice) to lay on top of each pie. Brush a little egg white over the pastry to glaze. Bake for 18-20min until golden. Leave the pies to cool in the tin for a few min to set. Carefully transfer them to a wire rack to cool. Serve warm or at room temperature, dusted with icing sugar.