Roll out, to about the thickness of a £1 coin, a little over half the pastry on a flour-dusted surface.

Using a cutter, cut out circles of pastry.

Re-knead the pastry trimmings and re-roll to cut enough pastry circles for your baking tin.

Spoon a little mincemeat into each.

Roll out the remaining pastry and cut out the lids for the pies using a smaller cutter.

Top the mincemeat with the pastry lids.

If creating full lids, push around the edges to seal, then poke 1-2 small holes into each to allow steam to escape.

If preparing ahead wrap the whole tray well in cling film. Will keep in the freezer for up to 3 months.

To cook, heat oven to 200C/180C fan/ gas 6.

Remove the mince pies from the freezer and brush the top of each with a little milk.

Bake for 20-22 mins or until the pastry is golden.