1. Preheat your oven to 180°C /160°C Fan /Gas 4 /350°F with a shelf in the middle position.

Make the sweet shortcrust pastry

1. Using a food processor

   Put the flour, salt, and butter into the food processor and whizz until the mixture looks like very fine breadcrumbs.

   Add the sugar and briefly whizz to combine.

   With the motor still running, add iced water, 1 tbsp at a time, until the mixture starts coming together.

   Making by hand

   Stir the flour and salt together in a bowl. Rub in the butter so the mixture resembles fine breadcrumbs.

   Stir in the sugar.

   Add 2 tbsp of cold water and stir it in with a round bladed knife. Continue adding tablespoons of water and stirring until the mixture starts coming together.

2. Turn out onto a lightly floured surface and gently knead into a smooth ball.

   Tip: pastry can be wrapped and chilled at this point, but it isn't necessary.

Make and bake the Traditional Mince Pies

1. Working with half of the pastry at a time (keep the remainder covered), lightly flour your work surface roll out thinly (approx. 2mm) and stamp out 12 circles to fit the bases and sides of a deep 12-hole muffin/bun tin plus 12 smaller circles for the lids. You will need to gather the scraps and re-roll to make all 24 circles.

2. Place the bases in the holes of the muffin/bun tin and spoon mincemeat in each one to a level just below the pastry rim.

   Wet your finger with water and moisten the edges of the pastry cases then put on the lids, pressing down all around to seal.

   Pies can be chilled or frozen at this stage if liked.

3. Brush the tops with beaten egg and sprinkle over a little sugar.

   Prick two holes in each top with a skewer or cocktail stick to allow steam to escape.

4. Transfer to the preheated oven and bake until the pastry is cooked and browned (approx. 12-20 minutes).

   Remove the tin from the oven and set aside for 5 - 10 minutes to allow the pastry to firm up.

5. Carefully remove the mince pies from the tin: use a round ended knife to loosen if necessary, rotating the pie then lifting onto a cooling rack.

6. Dust with icing sugar to serve.

   Cool completely before storing for 3-4 days or freezing.

   Reheat for a few seconds in a microwave or a few minutes in a low oven or air fryer. Add extra time if heating from frozen or defrost thoroughly first.