Ingredients

• 165g plain flour, extra for dusting
• 25g ground almonds
• 120g chilled unsalted butter
• 55g caster sugar
• 1 egg
• 1 jar mincemeat
• 1 egg (for eggwash)
• Golden caster sugar

Method

1. Stir the flour and ground almonds together in a large bowl. Add the butter and rub in until the mixture looks like breadcrumbs. Stir through the sugar.
2. Beat the egg lightly then add to the mixture and use a spatula to bring the mixture together to form a soft dough.
3. Tip the dough onto a lightly floured surface and shape into a ball, then flatten to a disc and wrap in cling film. Chill for at least 3 hours before using.
4. To make the mince pies, grease a cupcake tin with cake release.
5. Roll the dough out to about 2mm thick. Cut round discs using the sailboat mug and place in each hole; press down gently. Fill with about 1 tbsp mincemeat (not too full or it will overflow.
6. Use a small round cutter to make lids. Brush the edge of each lid with egg wash and then place on top and crimp the edges.
7. Optional: cut out stars / Christmas trees and glue these on to the lids using egg wash.
8. Brush the whole pie with eggwash and sprinkle on a little caster sugar for extra shine and crunch. Cut a small steam vent in each one.
9. Bake in a pre-heated oven for approx. 12 mins at 200C.