Mince Pies - Makes 24

Traditional Mince Pies with Cream Christmas classic. Simple to make. Even easier if you buy the pastry. For those with the time you can make your own mincemeat (see recipe below). Again easier to use good quality shop bought. See below main recipe for how to make your own.

Method

Pre-heat the oven to Gas 6, 200 centigrade.

Make the pastry by sifting the flour and salt into a large mixing bowl. Rub the lard and butter into the flour to a crumb consistency. Add a little water and mix to a dough that leaves the bowl clean. Place the pastry into a food bag and leave in the fridge for 30 minutes.

Roll out the pastry as thinly as possible and use a 7.5cm pastry cutter to form 24 rounds. Gather up the off cuts and roll them out again. Use a 6cm cutter to form the 24 lids.

Grease 24 small pie tins (Yorkshire pudding tins will do) and line with the larger rounds of pastry. Fill each pie almost to the top leaving the edge of the pastry exposed. Moisten the edges of the pastry with water and do the same with the pastry lids. Lay the lids over the pies and gently press together.

Brush the tops of the pies with milk and make small hole in each one with a sharp knife.

Bake on a high shelf in the oven for 25 - 30 minutes until golden brown.

Dust with icing sugar and enjoy hot or cold with cream or brandy butter.

To make your own mincemeat.

Mincemeat

This recipe makes more than you will need for 24 pies. Ideally the mincemeat should be made well in advance, some say up to a week or two.

Method

Mince or process the raisins, peel, apples, half the sultanas and half the currants until very finely chopped. Tip into a large bowl and combine with the remainder of the fruit, the suet, sugar, rind, juice, spice, nutmeg and liquid, mix well and leave in a covered bowl for a week, stirring every day. Store in clean well sealed jars until ready to use.