Our favourite mince pies

THERE are countless mince pie recipes to choose from but this one is my favourite. Light and flaky puff pastry encases the sweet flavours of Christmas. I always like to add cranberries or a little apple to the mincemeat for an extra special treat.

Makes 12

■ 375g (13oz) pack of ready-rolled puff pastry

■ 200g mincemeat. If using shop-bought, add a handful of dried cranberries and a small apple – peel, core and chop to 1cm (½in) cubes first

■ 1 egg, beaten

■ Icing sugar, for dusting

Preheat your oven to 200C (180C for fan-assisted/400F/gas 6) and grease a baking tray with butter or margarine.

roll out pastry and cut 12 small circles (I use a 48mm/2in diameter cutter). Place them on the greased baking tray and spoon on a heaped teaspoon of your mincemeat, ensuring you have some apple in each.

From the remaining pastry, cut another 12 circles, making them slightly bigger this time (use a 58mm/2¼in diameter cutter).

Use the beaten egg to wash around the edge of each mincemeat-filled circle, then place the larger circle on top and press to seal. Use your smaller cutter to gently press over the pastry circles, then press down the edges with a fork to ensure that none of the mincemeat filling can escape.

Use the remaining egg wash to coat the tops of your pies, then pierce a few small holes in the top of each. Bake for 15-20 minutes until pies are puffed up and golden.

Once cool enough to touch, move to a wire rack. When completely cool, dust with a little icing sugar to finish before serving.