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 process again to combine.

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

Using a round bladed knife, stir in iced water 1 tbsp at a time until the mixture starts coming together. Use your hands to finish bringing it together.

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.

Lightly flour your work surface and roll out the pastry thinly (approx. 2mm).

Stamp out 12 circles to fit the bases and come up the sides of a deep 12-hole non-stick muffin/bun tin: you will need to gather the scraps and re-roll to make all 12 circles.

Place the circles in the holes of the muffin/bun tin then spoon mincemeat into each one to a level just below the pastry rim.

Tip: if your mincemeat is quite firm, very gently heat the jar (with the lid off) in the microwave for a few seconds or in a low oven for a few minutes.

Preferably using electric beaters, beat the butter and icing sugar together until very light and fluffy.

Stir the plain flour and cornflour together then sift into the bowl with the butter and icing sugar. Continue beating until well combined.

Fit a piping bag with a star nozzle (large will make piping easier) and fill with the mixture.

Pipe a swirl over the mincemeat on each pie, starting from the outside edge and finishing in the middle.

Tip: the dough is quite firm so you will need to squeeze hard, but will be easier if you warm the filled bag in your hands to soften it.

Pies can be chilled at this point and baked later if convenient: chilling for a minimum of 30 minutes also means the swirl pattern should lose less definition during baking.

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

Put the tin in the preheated oven and bake until the pastry is cooked through and the topping is lightly golden (approx. 13 - 20 minutes).

Remove the tin from the oven and set aside for 5 - 10 minutes to allow the pies to firm a little.

Carefully remove the mince pies from the tin with a round ended knife, rotating to loosen if necessary, and put on a wire rack to cool a little.

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.