Mince Pies

Place the flour, butter, almonds, sugar and egg in a food processor and whizz until it comes together to form a ball. Knead gently on a lightly floured work surface then cover in clingfilm and chill in the fridge for 30 minutes.

Preheat the oven to 200ºC, gas mark 6. Roll out the pastry on a lightly floured surface and stamp out rounds to line a bun tin. Fill each case with mincemeat. If covering with a top cut out slightly smaller rounds of pastry and dampen the edges. Press these on top of the pies and seal the edges well. Alternatively stamp out little pastry stars and place on the top of the pies. Mix the egg and milk together and brush over the pies to glaze. Prick the lids with a fork to allow steam to escape. Bake in the oven for 10-15 minutes until golden brown. Cool in the tin for 5 10 minutes then turn out on to a wire rack to cool completely. Dust with a little icing sugar and serve warm.