Mince Pies

These traditional Christmas treats are simple to make once the mincemeat has been prepared.

1. Add the grated rind of 1 orange to Pâte Sucrée. Roll out the pastry and cut circles to line patty tins. Fill to two-thirds full with mincemeat, dampen pastry edges with egg wash and press on pastry circles as lids.

   

2. Using a sharp knife, make a neat hole in the top of each pie and brush with milk. Chill the pies for 30 minutes, then bake at 180°C for 25 minutes. Cool in the tin for 10 minutes to allow the pastry to set, then transfer on to a wire rack to cool.