Orange & brandy mince pies

Tip the flour and butter into a large bowl or food processor along with a pinch of salt. Rub the butter into the flour using your fingers until it resembles fine breadcrumbs, or pulse a few times if using a food processor. Stir or pulse in the caster sugar. Mix 1 tbsp of the beaten egg in a small bowl with 1 tbsp cold water and set aside (this is for brushing over the pies later). Drizzle the remaining egg into the flour mixture, and stir using a cutlery knife or blitz until the mixture starts to clump together. Bring together into a disc using your hands. Wrap and chill for 20 mins. Will keep chilled for a day.

Meanwhile, heat the oven to 200C/180C fan/gas 6. Roll the dough out on a lightly floured surface until it’s 5mm thick. Stamp out 10 circles using a 10cm round cutter, and use them to line a 12-hole muffin tin. Using an 8cm round cutter, stamp out 10 more circles for the lids, rerolling any offcuts if needed. Scoop 1 heaped tbsp mincemeat into each case and top with 1 tsp clotted cream. Lightly brush the edges of the pastry cases with some of the beaten egg and gently press on the lids to seal. Brush over the rest of the egg and sprinkle over the demerara sugar. Cut a small steam hole in the centre of each pie using a sharp knife.

Bake for 15-20 mins until golden. Remove from the oven and leave to cool for 10-15 mins. Serve warm. Will keep in an airtight container at room temperature for three three days or frozen for up to three months.