Homemade mince pies

Sieve the flour into a large mixing bowl, then lightly rub in the lard and/or butter, until resembling fine breadcrumbs. Mix in 4-5 tbsp cold water with a round-bladed knife to form a dough, then draw the mixture together with your hands into a rough ball, adding a little more water if needed. Wrap and chill for at least 30 minutes.

Preheat the oven to 200°C, gas mark 6. Roll out the pastry on a lightly floured surface, until about 3mm thick. Cut out 12 discs with an 8cm fluted cutter and 12 with a 6cm fluted cutter. Line a 12-hole bun tin with the larger discs.

Using a teaspoon, fill the pastry cases with mincemeat. Dampen the edges of the small pastry discs on one side by brushing them with a little cold water. Gently press the small discs, damp-side down, on top of the filled pastry bottoms and seal the edges.

Whisk the milk with the egg yolk to make a glaze and brush it over the top of each mince pie. Prick the lids with a fork to allow the steam to escape while cooking. Bake for 15-20 minutes or until golden. Cool for 4-5 minutes in the tin, then transfer to a wire rack. Serve warm, dusted with the sugar.