Ingredients
350g/12oz plain flour sifted, plus extra for rolling
2 tsp mixed spice, plus an extra pinch for dusting
pinch salt
175g/6oz fridge-cold butter, diced
75g/3oz icing sugar, plus extra for dusting
3 tsp finely grated orange zest to decorate
2 small eggs
1 tbsp water or milk
600g/1lb 5oz good quality mincemeat
For the glaze:
1 small egg, beaten, or milk

Method
1. Preheat the oven 190C/375F/Gas 5. You will need 1 or 2 deep muffin tins.
2. To make the pastry, place the flour, mixed spice, salt and butter in a food processor and process until it resembles coarse breadcrumbs. Add the icing sugar and grated orange zest, then blitz briefly. With the machine running, add the eggs and water or milk, and pulse the processor until the mixture comes together in a ball. If the pastry seems a little dry, add another tbsp of water or milk. Tip onto a floured surface and very gently knead until just smooth. Don't over-knead at this point or the pastry will become tough when cooked. Wrap in cling film and leave in the fridge for about 30minutes to firm up and relax.
3. On a lightly floured surface, roll out three quaters of the pastry to about 3mm/½in plain pastry cutter, cut out 12 circles of pastry. Lightly press into the muffin tins to fit neatly in the holes. Divide the mincemeat between the pastry (about 1 tbsp each). Roll out the remaining pastry to the same thickness and cut out 12 circles using a 7.5cm/3in cutter. Dampen the edges of the pastry in the tins with water and sit the smaller circles on top, pressing the edges together lightly to seal.
4. Brush the tops with the beaten egg or milk glaze and bake in the oven for 20-25 minutes until golden. Once the pies are cooked, leave in the tin for 5 minutes and then carefully transfer them to a wire rack and leave to cool.
5. Serve warm, dusted with icing sugar and mixed spice and decorated with a twist of orange zest. A good spoonful of Brandy butter makes a fine accompaniment.

Tip. If you're using bought mincemeat, go for the best quality possible. Have a taste and add any extras if you want to such as a splash of brandy, whisky, rum, grated lemon or orange zest, finely chopped nuts, finely chopped dried apricots, prunes or dates or orange marmalade.