Clementine mince pies

To make the pastry, pulse the flour and butter in a food processor until a breadcrumb texture forms. Add the egg yolk and sugar, then pulse again until the mixture begins to clump and a dough forms. If it’s not clumping, add ice-cold water, 1 tsp at a time, and pulse again, until a dough forms. Cut away a third of the dough, then wrap both pieces and chill for 30 minutes.

In a large bowl, combine the mincemeat, clementine zest and juice, and Cointreau.

Heat the oven to 200C/fan 180C/gas 6. Divide the larger piece of pastry into 12 pieces, form into balls, then roll each one into a thin circle on a lightly floured worksurface. Use these pastry circles to line a regular 12-hole cupcake tin. Spoon the mincemeat equally between each case.

Roll the smaller piece of dough out on a lightly floured worksurface, then use a small star cutter to cut shapes out of the pastry. Use them to top each mince pie.

Bake for 20 minutes or until the pastry is golden. Remove from the tin, cool on wire racks, then dust with icing sugar to serve.