Melt-In-The-Mouth Mince Pies

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   PASTRY:

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   Sift the flour into a bowl with the icing sugar and 1/2 tsp salt. Using a knife or a processor, cut the butter and cream cheese into the flour mixture until it resembles coarse breadcrumbs.

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   Add enough cream to mix to a soft dough. Gather into a ball and knead very briefly to smooth it out. Divide dough into 2; wrap each in cling film and chill for at least an hour.

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   Lightly grease your bun tins. On a lightly floured surface roll out the pastry to the thickness of a coin, then stamp out equal numbers of 6cm and 7cm circles. Roll up the offcuts, knead lightly, and then roll out again.

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   Use the larger circles to line the cups of the tins. Place a heaped tsp of mincemeat in each cup, cover with the smaller disc and lightly press together. Make a small hole in the centre of each lid for the steam. Chill for 30 minutes before baking.

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   Heat oven to220/gas 7 and place a baking sheet in the oven to heat up (the intense blast of heat to the bases helps them to cook through more effectively).

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   Bake for 10 minutes approx; reduce heat to 180/gas 4, then cook another 10 minutes, until golden brown. Brush lightly with milk, dust with caster sugar, and then return to the oven for approx 1 minute.

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   Cool in the tins for 5 minutes, and then ease out. These will freeze for up to 3 months!

* Per serving · 4 servings · Values may vary.