Sherry-Soaked Mince Pies

Time required: Approx 1 hour 10 mins

Ingredients (to make 12 mince pies)

- 450g mincemeat

- 2 satsumas, segmented

- 1 finely-chopped apple 

- zest of x1 lemon

- icing sugar for dusting

- 350g plain flour

- 250g unsalted butter

- 120g caster sugar

- x2 eggs 

- 100ml sherry

Method

1. To make the pastry - place your flour and butter into a bowl and rub together with your hands until it forms a breadcrumb-like consistency. Add the caster sugar, and in a smaller separate bowl, beat one of your eggs, then add to the mix. Tip onto a floured surface and mould the pastry together. Wrap your ball of pastry in a cling film and leave to chill in your fridge for up to 30 mins. 

2. To make the filling - empty your mincemeat out into your now cleaned bowl, then add the satsumas, the apple, lemon zest and your sherry. I've said 100ml here but you could go up to 150ml if you want it to be extra boozy! 

3. Now pre-heat your oven to 220 degrees conventional / 200 fan / gas mark 7. Remove your pastry from the fridge and on your floured surface, roll it out until it is about the thickness of a £1 coin. Cut out your 12 circles (about 10cm wide) for the bases and place into your muffin trays. Crack your second egg into a bowl and beat - this can be used to brush the edges so the lids stick successfully. 

4. Put about 1.5 tablespoons of your mincemeat mixture into each one. At this point you may need to re-roll your remaining pastry, and cut lids out that are about 7cm wide. Use your finger and thumb to press the lids shut around the cases, as previously stated, the beaten egg will help to 'lock' the lid on top. Brush the tops with the remaining beaten egg and with a fine knife, put two little slits in the top to let the pressure out. Dust with icing sugar.

5. Bake for 15-20 or until golden brown. Leave them to fully cool before you take them out of the muffin cases, and dust with more icing sugar before tucking in.