For the pastry:

300g plain flour
Pinch of salt
150g unsalted butter
1 egg
3 tablespoons water
25g caster sugar
2 jars of luxury ready made mincemeat
Beaten egg & caster sugar to glaze
1 Pyrex quiche pan (28cm)

1. Preheat the oven to 200c/gas mark 6.

2. Sift the flour and salt into a large Pyrex mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs.

3. Stir in the sugar, fold in the egg and enough water to bring the pastry together. Wrap in cling film and chill for 10 minutes.

4. Roll out the pastry and line a 28cm Pyrex quiche pan. Line with greaseproof paper, cover with baking beans and bake in the oven for 15 minutes. Remove from the oven and allow to cool before removing the beans.

5. Spoon the mincemeat evenly over the cooked pastry case. Use the trimmings from the pastry to cut out Christmas trees. Arrange over the mincemeat, glaze with beaten egg and sprinkle with caster sugar. Bake in the oven for 20-25 minutes or until golden brown.

6. Serve with brandy butter or double cream.