Apricot and hazelnut mince pies

Give ready-made mincemeat a homemade twist by adding fruit and nuts.

Makes 24 • Ready in 1hr 45mins

for the pastry

350g plain flour

200g lightly salted butter, chopped 115g icing sugar

3 egg yolks, plus beaten egg, to glaze for the filling

100g plump dried apricots, chopped 50g hazelnuts, chopped

400g jar luxury mincemeat

1 small cooking apple, grated

4tbsp almond or hazelnut liqueur caster sugar, to serve you will need

7.5cm and 6cm cutters, and

2 x 12-hole tartlet trays, greased

1 For the pastry, blitz the flour and butter to fine crumbs in a food processor. Mix in the icing sugar, then the egg yolks and 2-3tsp cold water to make a firm smooth dough. Wrap and chill for at least 1hr.

2 To make the filling, combine all the ingredients (except the sugar) in a bowl.

3 Heat the oven to 190C/Gas Mark 5. Thinly roll out three-quarters of the pastry and cut out rounds using the 7.5cm cutter to line the tartlet trays. Brush the edges with a little water, then spoon in the filling. Roll out the remaining pastry and cut 12 lids using the 6cm cutter. Cut out stars from the centres to top the pies. Glaze.

4 Bake for 20mins. Leave in the trays for 5mins, then transfer to a wire rack to cool. Serve sprinkled with caster sugar. >>