Step 1

Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.

Step 2

Add 125g caster sugar and 1 large beaten egg, and mix together.

Step 3

Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.

Step 4

Wrap the pastry in cling film and chill for 10 mins.

Step 5

Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.

Step 6

Heat oven to 220C/200C fan/gas 7.

Step 7

Roll out the pastry to 3mm thick.

Step 8

Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.

Step 9

Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.

Step 10

Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.