Mince Pies for Santa

Preheat the oven to 220°C (200°C fan, gas mark 7). Grease a 16 hole mini tartlet tin.

Put flour and caster sugar into a large bowl. Rub the butter into the flour mixture.

Add the finely grated zest of 1/2 orange and 2-3 tablespoons of orange juice. Mix and bring the mixture together to form a ball. Knead lightly, cover with cling film and chill for 30 minutes.

Roll out the pastry thinly. Use a fluted pastry cutter to press out either 16 circles if you're making mini mince pies or 12 circles if you want to make regular sized mince pies. Use a slightly smaller cutter to make the lids. Line the tin with the larger circles.

Fill each with a teaspoon of mincemeat and place the smaller pastry lids on top. Brush with a little beaten egg.

Bake for 10-12 minute until golden.

Once out of the oven dust with a little icing sugar for that perfect finishing touch.