Home-made mince pies

Pate sucree (sweet, shortcrust pastry)

Ingredients

• 60g butter, softened
• 40g caster sugar
• 2 free-range egg yolks
• 140g plain flour, plus extra for dusting

Method

1. Cream the butter and sugar together in a bowl until well combined, then beat the egg yolks, one at a time until fully incorporated into the mixture.
2. Mix in the flour until the mixture comes together as a ball of dough.
3. Tip the pastry out onto a floured work surface and knead briefly until smooth.
4. Wrap the pastry in cling film and chill for 30 minutes. Alternatively, it can be frozen for use at a later date.

Assembly and cooking

1. Roll the pastry out carefully, using a little flour to avoid it sticking to the surface, and cut out discs to line a tart tin or individual foil cases.
2. Fill each with a little mincemeat and top with a smaller disc.
3. Egg-wash the top of the pastry and bake for 20-25 minutes or until golden brown.

Home-made cranberry mincemeat

Ingredients

• 25g soft dark brown sugar
• 20ml ruby port
• 1 tsp mixed spice
• 50g currants
• 50g raisins
• 50g dried cranberries
• 1 dessert apple, peeled and grated
• ½ orange, zest and juice
• few drops almond extract
• ½ tsp vanilla extract
• 1 tbsp honey

Method

1. In a large pan, dissolve the sugar in the ruby port over a gentle heat.
2. Add the mixed spice, currants, raisins, dried cranberries, grated apple and the zest and juice of the orange.
3. Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan.
4. Remove from the heat and allow to cool a little.
5. Add the almond extract, vanilla extract and honey and stir well with a wooden spoon.
6. Use immediately or spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks.