Mince Pies

Pastry:
In a large bowl, mix together the flour, sugar, egg yolk and cold water until you have a thick paste. Knead with one hand for 30 seconds. Place the butter between two sheets of baking paper and hit with a rolling pin until a flat square.

Lightly dust a clean kitchen surface with flour, then roll the dough out to a 20cm by 30cm rectangle. Place the butter in the middle of the rectangle and fold one side of the pastry over the butter, then fold the remaining side of pastry over the top of that, so you have a square. Turn the square 90 degrees and roll into the same sized rectangle. Turn one side into the pastry and then the other side over that, and turn 90 degrees. Repeat the rolling and folding process one more time. Wrap in cling film and chill for 1hr.

Filling:
In a large bowl, mix together the 35g chopped butter, mixed dried fruit, light brown sugar, cherries, marzipan, brandy, mixed peel, nuts, apple and nutmeg.

Preheat the oven to 190°C/170°C fan/gas mark 5 and grease the holes in the cake tray. On a surface dusted with flour, roll the pastry out to around 1/2cm thick then cut out 12 x 9cm circles with the cookie cutter. Line the tray holes with the circles of pastry then fill the pastry cases with the fruit mixture. Bring the offcuts of the pastry together and roll out again. Cut 6 x 8cm circles from the pastry and top six of the pies with then.

Using a skewer or fork, prick the tops of the pies with the pastry lids, then brush them with milk. Bake for 20-25 mins until golden. Allow to cool completely within the tray.

Roll out the extra marzipan and cut out two stars. Place the stars on one of the open pies. Dust the pies with icing sugar and spray with gold spray. Serve.