Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.

Knead the dough briefly and gently on a floured surface.

Wrap in cling film and chill in the fridge for around 10 minutes.

To Make The Pies

• Preheat the oven to 180C/160C Fan.

• Grease a baking tray. Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. Cut out 12 small discs of pastry with a pastry cutter. Place them on the baking tray then spoon on a good quality mincemeat, leaving a little room around the edge to seal the lid. Then cut a further 12 rounds of pastry (this time two sizes larger). Brush the rims of the pastry cases with a little beaten egg and place the lids over the mincemeat, pressing the edges with the ends of a fork to seal shut.

• Brush the lids with beaten egg and then use a skewer to make a small hole in the top of each pie.

• Bake the mince pies for 20-25 minutes, or until golden-brown and crisp. Transfer to a wire rack to cool. Sprinkle with icing sugar.