Meringue-topped mince pies

For the pastry, pulse the flour, icing sugar and butter in a food processor until it resembles fine breadcrumbs. Add the egg yolk and 2-3 tbsp of cold water and pulse again. Shape the mixture into a ball, wrap in clingfilm and place in the fridge for 30 minutes.

Preheat the oven to 180°C, gas mark 4 and generously grease a 12-hole muffin tin with butter. Roll the pastry out on a lightly floured surface to a thickness of around 0.5cm and use a 9cm round cutter to cut out 12 circles of pastry. Carefully press the pastry into the greased tin, pushing it up the sides in an even layer.

Fill each pastry case evenly with mincemeat. Bake the filled mince pies for 15 minutes. Meanwhile, make the meringue topping. Use an electric whisk to whip the egg whites to stiff peaks, then add the sugar 1 tbsp at a time, whisking well after each addition. Once all the sugar has been added and the meringue mixture is glossy and stiff, spoon into a piping bag fitted with a plain nozzle.

Remove the pies from the oven and reduce the oven temperature to 140°C, gas mark 1. Top each one with meringue, then return to the oven for 25 minutes until crisp to the touch. Serve warm or cold. These mince pies will keep for 3-4 days in an airtight container.