Mince pies

Method

1. This pastry is best made the day before. Cut the butter into cubes, and put it into a food processor with the flour and salt. Using the cutting blade, blitz until it resembles fine breadcrumbs. Add the sugar and pulse it until mixed in. Add the rosewater and the chilled water, a little at a time. Pulse the mixture until it binds together into a ball.

2. Scoop it out of the food processor and dust with flour. Form the dough into a thick disc. Cover with clingfilm and chill for an hour in the fridge. Allow the pastry to come back to room temperature before using.

3. Butter the two 12-cup mini muffin trays and preheat the oven to 220°C (425°F / Gas Mark 7).

4. Roll out the pastry on a floured board, dust your rolling pin with flour too. Roll it as thin as you can. Cut into 24 discs using an upturned glass or biscuit cutter with a diameter of about 6½cm (3in).

5. Push the pastry discs into the muffin cups. Scoop about half a teaspoon of mincemeat into each cup.

6. Cut little tops for the tarts from the remaining dough in the shape of stars, hearts or the more traditional discs. Place a top on each of the pies.

7. Put the muffin trays in the oven and bake for 15 minutes, then remove from the oven and allow to cool slightly. Dust each one with icing sugar by putting the icing sugar into a sieve and gently shaking it over the pies.

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