Refectory Mince Pies

Step 1: Place flour, icing sugar and butter in a large bowl and rub ingredients together to a crumb consistency.
Step 2:  Add the zest of satsuma and 1 egg yolk and bind together.

Step 3: Tip out onto a floured surface and fold until the pastry comes together, then wrap the pastry in cling film and chill for 30 mins

Step 4: Preheat the oven to 180 0C/ gas 4 and lightly grease a muffin tin with oil.

Step 5: Roll out the pastry to 2mm thick and using a round cutter (about 10cm), cut out 6 bases and gently place them into the muffin tray.

Step 6: Prick each base of the pastry with a fork and add 50g of the mincemeat mixture into each.

Step 7: Re-roll out the pastry to cut out the pastry lids and press them onto each pie.

Step 8: Bake the mince pies for 20- 25 minutes until golden brown, then leave to cool before dusting with a little icing sugar.

Serving suggestions: Delicious served warm with pouring cream or a brandy butter