Enjoy this festive favourite with a generous dollop of our Crème Fraîche Lemon & Ginger. The high melting point of our Jersey Butter means it is perfect for making pastry.

INGREDIENTS:

• 375g (13oz) plain flour

• 1 roll (250g) of Longley Farm Jersey Butter

• 125g (40z) caster sugar

• 1 egg

• 2 x 400g jars of mincemeat

• Icing sugar for dusting

Method

Preheat the oven to 200C

To make the pastry 

Make sure the butter is cold before you start, and cut it into small cubes.

Rub the butter into the plain flour, then mix in the caster sugar.

Add the egg and a splash of cold water and mix until it forms a dough.

Be careful not to overwork the dough

Wrap the pastry in cling film and chill in the fridge

When you are ready to assemble the mince pies:

Roll out the pastry to about a 3mm thickness.

Using a round cutter, cut discs in the pastry.

Press the pastry into the muffin cups and fill with mincemeat.

With a slightly smaller cutter, cut pastry circles for the lids.

Place a lid on top of each pie and gently push down

Bake for 20 minutes in the oven.

Dust with icing sugar.

Serve hot or cold with a dollop of our Crème Fraîche Lemon and Ginger. Merry Christmas!