Sprinkling almonds on the top with either apricot jam or a dusting of icing sugar makes for a very good looking mince pie.

We check everything from the heat supply to how easy it is to use; read our oven reviews to ensure you get the most out of our baking. Make sure you get the ultimate mince pie by using the ultimate product - find out which are the best food processors. Equipment and preparation: You will need a deep muffin mould with 12 holes, a round pastry cutter and a fluted pastry cutter. You can use any pastry scraps and tiny cutters to cut out shapes like holly leaves and stars to stick on the tops of your pies. Also, if you wish to go the extra mile, lift the lid on your mince pie, place any of the above inside, then replace the lid and serve to an unsuspecting friend.

I haven't had one or seen one since childhood and these pans are marvelous not just for Xmas mince pies but for any and all kinds of wonderful homemade pies. Of course, you could always simply dust them with icing sugar and serve with a sprig of holly, while throwing another log on the fire and listening to Silent Night. I usually use tartlet tins for mince pies, but I shall try them in this one on the recommendation of the other reviewers. Nowadays, the classic mincemeat ingredients are a lot sweeter and include a variety of fruits such as apples, dried raisins, lemon, currants and brandy. Use a round cutter to cut out 12 discs of pastry that are about 6mm/¼in bigger than the size of the bun tin holes.

The amount of water needed will depend on the type of flour and fat used, so just add a little each time.If you’re trying to stick to your health regime even over the Christmas period then these could be perfect for you. I've always loved individual pies so much better than large one pan pies and this pan fits the bill. Chocolate - If you really want to experiment then try stirring in a little grated chocolate or melting it into the mincemeat. Puff pastry requires the baker to layer butter into the pastry to allow for puffing, thus creating a lighter, flakier casing. Fill each pastry case with mincemeat and then cut a further 12 rounds of pastry (this time one size smaller).

Once you have your ball of dough, rub it around the sides and bottom of the bowl to pick up any loose bits that remain, so you end up with a clean bowl. You will get the best results if you freeze puff pastry mince pies uncooked, whereas shortcrust pies can be frozen either cooked or not. Rub 100g of fat cut into small cubes into 200g plain flour gently with your fingertips, until you have crumbs.She says they are a great alternative pies for those people who don't really like traditional mince pies. Try and roll the pastry big enough so you can cut as many of the shapes for your mince pies out in one sitting.

With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Over-fill your pies and you'll end up with mincemeat that leaks over the top of the pastry and turns into hard, burned bits on your pie tin.Add all ingredients to bowl starting on lowest speed first (or the room will be engulfed by sugar dust! For the pastry, sift the flour into a bowl, add the softened butter, icing sugar and orange zest and gently incorporate with your hands until the mixture resembles rough breadcrumbs.