Easy Mince Pies

1. Take the pastry out of the fridge 5-10 mins before you want to make the mince pies. Preheat your oven to 180°C/Fan 160°C/Gas 4.

2. Dust your work surface with a little flour. Roll out the pastry so its ½cm thick. Stamp out 10 x 8cm-wide circles using pastry cutters. Lay these pastry cirlces in a 12-hole bun tin, gently pressing them into the tin.

3. Fill each pastry cirl with 2 tsp mince meat. Set the tin aside.

4. Press your pastry trimmings back together, then reroll them out till the pastry is ½cmthick. Stamp out 10 x 7cm-wide circles using a cutter. Brush the edges of the pastry circles in the tin with water. Lay the pastry circles on top and gently pinch them to seal the mince pies.

5. Brish the tops of the pies with either egg wash or milk to glaze it and sprinkle them with caster sugar. Bake for 25 mins till golden.

6. Cool the mince pies on a wire rack for 5-10 mins before serving. They're delicious warm or cold. They'll keep in an airtight tin at room temperature for up to 3 days.