This is a classic mince pie recipe, filled with apple, mixed spice, cherries, orange zest, brown sugar and port. What would Christmas be without them? If you need a shortcut, you can always buy sweet shortcrust pastry from the supermarket.

CAL/SERV: 228
MAKES: 12 servings
PREP TIME: 20 mins
COOK TIME: 18 mins
TOTAL TIME: 38 mins

Ingredients:

175 g (6oz) plain flour
75 g (3oz) icing sugar
100 g (3½oz) chilled, cubed butter
1 medium egg yolk
1 tbsp. cold water
1 tsp. vanilla extract
½ an eating apple
50 g (2oz) dark brown soft sugar
25 g (1oz) vegetarian suet
150 g (5oz) mixed dried fruit
50 g (2oz) chopped glacé cherries
½ large orange, finely grated zest and juice
½ tsp ground mixed spice
3 tbsp. ruby port
Icing sugar, to dust
 
Directions

1. Put the plain flour, icing sugar and chilled and cubed butter into a food processor and pulse until mixture resembles fine breadcrumbs. Add 1 egg yolk (reserve the white), 1tbsp cold water and 1tsp vanilla extract and pulse again until pastry just comes together. Tip on to a surface, shape into a disc, then wrap in clingfilm and chill for 30min.

2. Meanwhile, coarsely grate 1/2 an eating apple and put in a bowl with the dark brown soft sugar, vegetarian suet, mixed dried fruit, chopped glacé cherries, 1/2tsp ground mixed spice, finely grated zest and juice of 1/2 a large orange and Ruby Port. Stir together and set aside.

3. Roll chilled pastry out on a lightly floured surface until 3mm (1/8in) thick, then stamp out 12 rounds with a fluted or plain 8cm (31/4in) cutter (re-rolling trimmings as necessary). Use rounds to line a 12-hole bun tin and fill cases with the mincemeat (including any liquid). Re-roll pastry trimmings and stamp out a smaller shape (stars or holly leaves are nice) to lay on top of each pie. Brush a little reserved egg white over top of pastry to glaze. Bake at 190ºC (170ºC fan) mark 5 for 18-20min until golden. Leave pies to cool in tin for a few min to set pastry, then carefully transfer to wire rack to cool. Serve warm or at room temperature, dusted with icing sugar.

If you don't fancy making your own pastry, use 375g (13oz) shop bought sweet shortcrust pastry.

Get ahead:

The mincemeat can be stored in the fridge in a sealed jar or container for up to 2 months - perfect if you want to make large batches to give as gifts. The pies can be frozen ahead. Pack the cooled pies into a freezer proof box, interleaving each layer with baking parchment and freeze for up to three months. To serve, reheat from frozen on a baking at 180ºC (160ºC) mark 4 for 10-12min until warmed through.

Per Serving:

Calories: 228
Fibre: 1 g
Total carbs: 33 g
Sugars: 23 g
Total fat: 9 g
Saturated fat: 5 g
Protein: 2 g