Sugar and spice mince pies recipe

Nothing sums up the spirit of Christmas quite like a homemade mince pie. This recipe is perfect for cooking with kids

Makes 24

For the pastry

• 325g plain flour
• Pinch of salt
• 175g cold butter, cubed
• 2 tbsp sugar
• 1 egg yolk
• 2 tbsp ice cold water

For the filling and topping

• 410g jar mincemeat
• 1 egg, beaten
• 1 tbsp demerara sugar
• Pinch of cinnamon
• Pinch of mixed spice

1. Preheat the oven to 200°C/gas mark 6.

2. Sieve the flour and salt into a large bowl.

3. Tip in the butter cubes and rub between fingertips until the mixture looks like fine breadcrumbs.

4. Mix the egg yolk and water together in a small jug. Pour into the bowl and bring into a dough with clean hands. If it’s too wet, add a little more flour. If it’s too dry, add a drop more cold water.

5. Wrap the dough tightly in cling film and refrigerate for 30 minutes.

6. Unwrap the dough and divide it into three. Rewrap one piece in cling film and put to one side - this will make the lids.

7. Lightly dust the work surface with flour and using a rolling pin, roll each piece of dough out until it is the thickness of a £1 coin. Cut each into 12 circles using an 8cm round cutter.

8. Using a spatula, carefully lift the circles off the work surface and tuck one into each hole of the tins.

9. Roll the last bit of dough out and cut into stars using a star-shaped cutter.

10. Spoon a teaspoon of the mincemeat into each case then place a star on top to make a lid.

11. In small bowl, lightly beat the egg with a fork. Use a pastry brush to brush the tops of the pies.

12. In another bowl mix the sugar, cinnamon and mixed spice. Sprinkle the sugar over the tops of the pies.

13. Bake for 15-20 minutes, or until the pastry is golden.

14. Remove from the oven and leave the pies in the tin for 10 minutes. Then using a spoon to help, lift the pies out onto a wire rack and leave to cool.

You can eat the mince pies straight away, or store in an airtight container for up to 4 days.