Quick and easy to make, these are sooooo much tastier than shop-bought versions. Add your own twists such as grating marzipan over the mincemeat before adding the top.

Ingredients

500g shortcrust pastry (click here for recipe)
300g mincemeat
Pastry for dusting
Milk for glaze

Method

Roll out, to about the thickness of a £1 coin, a little over half the pastry on a flour-dusted surface.
Using a cutter, cut out circles of pastry.
Re-knead the pastry trimmings and re-roll to cut enough pastry circles for your baking tin.
Spoon a little mincemeat into each.
Roll out the remaining pastry and cut out the lids for the pies using a smaller cutter.
Top the mincemeat with the pastry lids.
If creating full lids, push around the edges to seal, then poke 1-2 small holes into each to allow steam to escape.
If preparing ahead wrap the whole tray well in cling film. Will keep in the freezer for up to 3 months.
To cook, heat oven to 200C/180C fan/ gas 6.
Remove the mince pies from the freezer and brush the top of each with a little milk.
Bake for 20-22 mins or until the pastry is golden.

Freezable mince pies

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Ingredients

300 g mincemeat
Pastry for dusting
Milk for glaze

Instructions

Roll out, to about the thickness of a £1 coin, a little over half the pastry on a flour-dusted surface.
Using a cutter, cut out circles of pastry.
Re-knead the pastry trimmings and re-roll to cut enough pastry circles for your baking tin.
Spoon a little mincemeat into each.
Roll out the remaining pastry and cut out the lids for the pies using a smaller cutter.
Top the mincemeat with the pastry lids.
If creating full lids, push around the edges to seal, then poke 1-2 small holes into each to allow steam to escape.
If preparing ahead wrap the whole tray well in cling film. Will keep in the freezer for up to 3 months.
To cook, heat oven to 200C/180C fan/ gas 6.
Remove the mince pies from the freezer and brush the top of each with a little milk.
Bake for 20-22 mins or until the pastry is golden.