These delicious, crumbly mince pies are perfect served warm with brandy cream.
225g/8oz plain flour
100g/4oz butter, chilled and roughly cubed
3 tbsp light muscovado sugar
grated zest and juice 2 satsumas
225g/8oz mincemeat
2 tbsp flaked almonds
1 tbsp stem ginger syrup
icing sugar, for dusting
Takes 20 minutes, plus 30 minutes chilling • Makes 12
1 For the pastry, rub the flour and butter together using your fingertips until it looks like coarse breadcrumbs. Stir in the sugar and zest. Set aside 4 tablespoons of this mix. Add about 4 tablespoons of the satsuma juice to the main pastry mix to make a fairly soft dough, kneading until smooth. Wrap in cling film and chill for 30 minutes.
2 Preheat the oven to 200°C/Gas 6/fan oven 180°C. Roll out the pastry to a £1 coin thickness. Using a 9cm/3½in fluted cutter, stamp out 12 circles of pastry. Use to line individual tartlet tins, with the pastry just a little higher. Spoon in the mincemeat.
3 Sprinkle the pastry crumble mix over, then the almonds and drizzle over the ginger syrup. Bake for 18–20 minutes until golden. Cool on a wire rack. Dust with icing sugar.
• Per pie 213 kcals, protein 2g, carbohydrate 33g, fat 9g, saturated fat 5g, fibre 1g, added sugar 14g, salt 0.26g