Christmas Star Mince Pies

Ingredients:

350g high quality mincemeat
200g plain flour, sifted
40g golden caster sugar
70g (75g) ground almonds
120g (125g) unsalted butter, diced
1 large free-range egg, beaten milk, to glaze
1 x Pyrex 6 Cup Muffin Tray

1. Lightly butter two 6 cup Pyrex muffin trays.

2. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.

3. Combine the flour, almonds, sugar and butter in a food processor until the mixture resembling breadcrumbs and add the egg slowly.

4. Bring the mixture together with your hands, then wrap in cling film and place in the fridge for at least an hour.

5. Once rested, roll out the pastry on a floured surface and cut 12 circles with the pastry cutter of your choice, but large enough to cover the base of the cups, and fill with mincemeat.

6. Cut out another 12 slightly smaller discs and use to cover the mincemeat, seal by nipping the edges together and make a small cut in the top of each one.

7. Brush lightly with a little milk. Chill for about 30 minutes.

8. Meanwhile, preheat the oven to 200C/400F/Gas 6.

9. Bake the pies for 20 minutes until golden brown.

10. These can be stored in an air tight container for 3-4 days.