Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short

Ingredient

• 1 large jar mincemeat (about 600g)
• 2 satsumas, segmented and finely chopped
• 1 apple, finely chopped
• zest 1 lemon
• little icing sugar, for dusting

For the pastry

• 375g plain flour
• 260g unsalted butter, softened
• 125g caster sugar, plus extra for sprinkling
• 1 large egg, plus 1 beaten egg for glazing

Direction

Method

• 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.