Mini Mince Pies

Place the dry ingredients and butter into a food processor. Blitz quickly to rub the butter into the flour, the mixture should resemble breadcrumbs.

Add the vinegar and water and blitz again for a few seconds until a dough forms. Remove from the processor and shape into a flat disc. Wrap in clingwrap and rest in the fridge for at least an hour or overnight until needed.

For the filling:

Place the ingredients in a Le Creuset 18cm saucepan, heat gently to allow the butter to melt and the sugar to dissolve. Simmer for 8 – 10 minutes until the fruit is soft. Blitz briefly with a hand blender or in a food processor until finely textured. Allow to cool, then store in a container overnight so the flavours can mature.

To assemble:

Divide the pastry into 4, keep 3 portions chilled in the fridge until ready to use. Roll out the first portion between book plastic or silicon paper thinly, to a maximum of ½ cm. Cut 12 x 7cm discs and carefully push into each hole of the Le Creuset 12 Cup Mini Muffin Tin, to line each hole snugly. Trim off the excess pastry and keep all the trimmings. Chill the lined tin in the fridge for at least 10 minutes to re-firm, before filling. Cut out 12 pastry lids, either stars or 6cm circles. Place on a clingfilm lined plate, covered in the fridge to re-firm.

Stir the fruit mince to loosen and, if necessary, add 1-2 tablespoons of hot water, to achieve a moist but not wet consistency.

Fill each chilled pastry case with a generous teaspoon of fruit mince. Stud with a few pistachios and some dark chocolate (optional). Then top with a pastry circle or star, pressing the edges gently to seal. Cover and chill again for at least 10 minutes.

Sprinkle a little caster sugar over each mince pie then bake in a preheated oven at 180°C (160°C fan) for 25 – 30 minutes, until golden. Allow to cool in the pan for 10 – 15 minutes.

Serve warm or room temperature, with a dusting of icing sugar (optional) and brandy custard or whipped cream on the side.